1 pound fresh linguini, cooked in 4 quarts boiling water until
al dente and drained. Fresh linguini cooks in minutes, so watch the time carefully.

Basil & Sun-Dried Tomato Sauce:
8 shallots, minced
8 cloves garlic, minced
2 tablespoons olive oil

4 sun-dried tomatoes (packed in oil) drained and chopped
2 cans (1 pound, each) stewed tomatoes, chopped. Do not drain.
6 tablespoons tomato paste (1/2 of a 6-ounce can)
1/3 cup chopped fresh basil
pinch of cayenne pepper

Saute shallots and garlic in olive oil until shallots are transparent. Add the remaining ingredients and simmer sauce for 10 minutes. Serve sauce over linguini. A teaspoon of grated cheese is nice, but optional. Serves 6 to 8.

Note: -Sauce can be prepared earlier in the day and stored in the refrigerator. Heat before serving.

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