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 Spaghetti No6 Whole Wheat. 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. Mix gently.
In the same pot, heat up 2 tbsp. olive oil on medium heat. Saute the sun-dried tomatoes for 1-2 minutes, add the olives and capers and pour in the water we used to boil the pasta.
Add the pasta, mix gently to blend the ingredients together, and remove from the heat.
Serve immediately sprinkled with some fresh oregano.