Pesto
1 cup drained oil-packed sun-dried tomatoes (available at Oilerie.com)
1/2 cup Oilerie extra virgin olive oil (you might consider garlic, truffle, rosemary, basil, lemon or Fior Fiore)
1 teaspoon capers, rinsed
2 cups cherry or grape tomatoes, quartered
3 Tablespoons freshly grated Parmigiano-Reggiano
1 Tablespoon chopped fresh chives.
Pasta
1 (12-ounce) package Oilerie Fettuccine, any variety
2 Tablespoons coarse sea salt

For Pesto: In a blender, puree sun-dried tomatoes, olive oil and capers until well combined. Add cherry tomatoes and puree until smooth, adding 1-2 Tablespoons warm water to help blend, if necessary. Transfer pesto to a large serving bowl; stir in cheese and chives.
For Pasta: Bring a large pot of of salted water to boil. Add pasta and cook for 3-5 minutes; until al dente. Drain and add to bowl with pesto; toss together until well combined. Serve immediately with chives.

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