500 g cherry tomatoes
4 tbsp olio EVO
5 garlic cloves, finely chopped
2 tablespoons of breadcrumbs
1 tbsp dried oregano
a pinch of peperoncino
3 tbsp white wine vinegar
6 sun-dried tomatoes
2 tablespoons granulated sugar
2 tbsp capers
2 tbsp water
Fresh basil
Grated pecorino
Put the rinsed tomatoes on a plate, drizzle olive oil over, salt, pepper and bake for 30 minutes at 180 degrees, use the grill function
Mix garlic, breadcrumbs, oregano, peperoncino and sprinkle over the tomatoes
Turn off the heat and bake for additional 5 minutes
Warm up water, vinegar and sugar in a saucepan, add the sun-dried tomatoes and let them soften for a few minutes, blend with an immersion blender until smooth
Cook the pasta al dente according to the instructions.
Retain at least 1 cup of the cooking water before draining the pasta.
In a large bowl, put the baked tomatoes (including oil and spices) and stir together with the mixed sun-dried tomatoes, add capers
Transfer the pasta into the bowl as well and add fresh basil and grated pecorino.
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