5T. olive oil
1tsp salt
1/2 cup chopped Spanish green olives
1/4 cup chopped caper berries
1 cup chopped shrooms
I clove garlic diced
1/2 cup dry white wine
1/2 cup veggie stock
3T. Fresh pesto
Toss tomatoes and oil with salt and broil for 5 minutes until the crisp and pop. Set aside with oil.
Add reserved oil to pan, on medium sauté olives, shrooms, capers, 1 large clove garlic for several minutes, then add tomato. Add white wine and stock as well as pesto and simmer for 5 minutes.
Serve over fettuccini with fresh pecorino 
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