PROCEDURE: 

1. Drain and roughly chop the peeled tomatoes and place them in a bowl. Add the garlic, 1 tbsp. extra virgin olive oil, and balsamic vinegar. Mix to combine.
2. Toss in the basil, and season with salt & pepper. Add more salt and pepper according to your taste. 
3. Lightly coat the French bread slices with extra virgin olive oil, and toast until golden brown. 
4. Use a spoon to gently top the toasted bread with the tomato mixture. Drizzle with the remaining extra virgin olive oil. 

PROCEDURE:

1. Boil pasta in salted water with a tablespoon of pomace olive oil to prevent the noodles from sticking together. Cook “al dente” then drain.
2. In a skillet, cook garlic in extra virgin olive oil until lightly browned. Add the chopped onions. 
3. Add capers and sundried tomatoes.
4. Remove pan from heat and add the cooked pasta. Toss to coat with the sauce.
5. Transfer to a platter and top with basil leaves and grated parmesan cheese.

TIP:

Sundried tomatoes require very little cooking so there is no need to heat them for a long time in the pan. This recipe will also work with other types of pasta like spaghetti, capellini, penne or fettucine.