Instructions: Fill a stockpot with 6 quarts of water, cover and bring to a boil.

In a small saucepan, combine the olive oil and garlic; bring to a boil, cooking briskly until the garlic is golden. Remove from heat and let cool; swirl the pan to hasten the cooling.

Transfer the garlic and oil to a blender or mini-processor. Add the tomato, capers and pulse until chopped. Add the parsley and oregano and pulse until chunky, then add the vinegar.

Add 3 1/2 tablespoons of salt to the boiling water and add the tonnarelli.

Cover partially until water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the tonnarelli, reserving 1/2 cup of the pasta water. Toss the pasta with the caper paste. If the tonnarelli is dry, add some of the pasta water, 1 tablespoon at a time. Garnish with cheese and serve immediately.

Note: If you cant find capers in salt, you can use brine packed capers, with these modifications; double the amount called for in the recipe and add 1/8 teaspoon kosher salt to give them a boost. So as not to overwhelm their delicate taste, reduce the oregano to 2 tablespoons.

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