| 1 box | BARILLA Linguine |
| 1 jar (7 ounces) | sun dried tomatoes in oil, coarsely chopped, reserve oil |
| 1 clove | garlic, crushed |
| 1 tablespoon | fresh oregano |
| 1 tablespoon | capers in salt, rinsed |
| 2 tablespoons | Italian flat leaf parsley |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
PLACE tomatoes including oil, garlic, capers, oregano, and parsley in a blender.
PROCESS on high until ingredients form the consistency of a paste. Season mixture with black pepper to taste.
ADD pasta to boiling water. Cook according to package directions.
ADD sauce to a skillet to warm through.
DRAIN pasta, reserving ½ cup of the pasta cooking water. Immediately add hot pasta to sauce. Stir in reserved pasta water if mixture appears too dry. Mix well.
TRANSFER to a serving platter or bowl and serve.
Sprinkle with freshly grated Parmigiano Reggiano cheese.