10 sun-dried tomatoes, thinly sliced
2 T capers, rinsed, whole or coarsely chopped
3/4 cup oil-cured black olives such as Gaeta, pitted and halved
1 garlic clove, peeled and finely chopped
2 T red-wine vinegar
1 T balasamic vinegar
5 T extra virgin olive oil
2 T fresh parsley, chopped
1 T fresh oregano chopped (optional) or 1 t dry
salt and freshly ground black pepper
1 lb pasta, penne, pennette, conchiglie (shells), farfalle
Cook the pasta.
When cooked al dente, remove.
Drain.
Meanwhile, soak tomatoes in tepid water for 5 minutes.
Drain lightly.
In a serving bowl, combine all the ingredients and let sit for 5 minutes.
When pasta is done, drain.
Transfer pasta to bowl with the rest of the ingredients, toss well.
Sprinkle with parsley and oregano.
Season to taste with salt and pepper.
Let sit for 15 to 30 minues.
Toss again.
Serve.
