I found this one with a newspaper article about the garlic vs. no-garlic camps in Italy.

Cook time: 15 min. Servings: 4

• 8 oz. linguine
• 10 oil-packed sundried tomatoes
• 1 cup toasted almonds
• Handful of fresh mint
• 2 to 3 tablespoons extra-virgin olive oil
• Fresh or dry oregano, to taste
• Juice from 1 lemon
• Caciocavallo cheese, for grating
• Salt and pepper, to taste

Bring large saucepan of lightly salted water to a boil. Add the linguine and cook al dente. Meanwhile, roughly chop the tomatoes, almonds, and mint. Transfer to a large bowl. Add the olive oil, oregano and lemon juice. Mix well. Set aside. Drain the pasta and add to the bowl. Toss to combine. Top with cheese adn season with salt and pepper.