Fettuccine With Sun-dried Tomato Cream
2/3 cup sun-dried tomatoes
3 cloves garlic
8 ounces cream cheese
1/2 teaspoon dried oregano
1/4 cup butter
1/4 cup sour cream
1 pound fettucine -- cooked and drained
1/4 cup olive oil
2 tablespoons fresh parsley -- chopped
Cover tomatoes with boiling water; let stand 10 minutes. Drain.
Place tomatoes and garlic in food processor or blender; process until coarsely chopped. Add cream cheese and oregano; process until well blended.
Melt butter in medium saucepan; stir in cream cheese mixture and sour cream. Cook until thoroughly heated.
Toss warm fettucini with oil.
Add cream cheese mixture. Season to taste with salt and pepper. Sprinkle with chopped parsley. Serve immediately.