12 "CAESAR OLIVES", CHOPPED
4 TABLESPOONS "PEACHES" EXTRA VIRGIN OLIVE OIL, DIPPIN OIL
4 CHOPPED CLOVES GARLIC
8 GREEN ONIONS CHOPPED
1/2 TEASPOON ITALIAN SEASONING
SALT & PEPPER TO TASTE

PLACE INGREDIENTS IN LARGE FRYING PAN AND COOK FOR 3 MINUTES
ADD ONE TABLE SPOON WATER, COVER FOR ONE MINUTE.
BOIL ONE POUND PENE PASTA, DRAIN

POUR INGREDIENTS OVER PASTA
SERVICE FOR 6
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