1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1tablespoon oil reserved
Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.