Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghettini No10. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In a shallow pot, heat 3 tbsp. of olive oil. Add the onion and sauté for 4-5 minutes until it softens. Add a pinch of salt.
Next add the sun-dried tomatoes, the capers and oregano and saute for 1-2 minutes.
Pour in the wine and when most of the alcohol has evaporated, add the water from the pasta we reserved. Simmer for 2 minutes.
Put the pasta in the saucepan, stir and remove from the heat.
Serve immediately sprinkled with some fresh oregano.