Dice 8-10 Boscoli Sun Dried Tomatoes (set aside).  Cook 1 pound favorite pasta in boiling water until firm (al dente), remember to add salt and a little olive oil to the boiling water. In a deep 10-12 inch sauté pan on medium heat, place 4 tablespoons of Boscoli Extra Virgin Olive Oil and heat until oil starts smoking. Add diced Boscoli Sun Dried Tomatoes, 2 tablespoons Boscoli Capers, 12-14 sliced and pitted calamata olives, lightly salt and add pepper to taste and let sauté for a few minutes. When pasta is ready, pour one cup of pasta water into the pan (this will sizzle), drain pasta and add to sauté pan and mix thoroughly for one minute. Remove the pasta mixture to serving bowl or dishes. Top with fresh chopped sweet basil and Parmesan or Romano cheese; serves 4-6 people.