Ingredients:

• 7 oz (about 3/4 cup) Fettucini
• 6 tbsp chopped shallot bulbs, raw
• 8 slices of dried tomato
• 1 tbsp olive oil
• 2 tbsp butter, melted
• 4 tbsp white wine
• 10 olives
• basil, rosemary, sage, tarragon, and parsley to taste
• 1/4 cup Parmesan cheese

Boil pasta al dente. Drain, add 1 tbsp butter and Parmesan cheese, mix well.

Sautee shallots in the other tbsp butter and the oil, add dried tomato slices, olives and white wine. Reduce heat slightly, then add herbs to taste. Toss with pasta.

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