What you need:
1 cup virgin olive oil
2 cups sliced fresh mushrooms
1 small fresh chilli pepper, chopped
3 garlic cloves, chopped
80 ml sherry vinegar
2 tablespoons dry white wine
1 teaspoon dried oregano
1 cup Kalamata olives pitted and coarsely chopped
1 cup green olives pitted and coarsely chopped
125 ml salted capers
5 sundried tomatoes chopped
salt and freshly ground black pepper to taste
And what you do:
In a frying pan, warm 2 tablespoons of the olive oil. Add the mushrooms and saute over high heat until soft. Add the chilli pepper and garlic and saute briefly, being careful not to let the garlic take on any colour. Remove the mushroom mixture from the heat, let cool a little, then add the vinegar and wine. Sprinkle with the oregano, transfer to a jar, cover, and let stand for a day. Mix the chopped olives, capers, sundried tomatoes and the remaining olive oil. Cover again, shake well, and taste.
Store in the fridge. Shake well before serving. This sauce will keep for about 2 to 3 weeks in the fridge.
Cook pasta, drain and mix in a few spoons of the sauce in a bowl. Add fresh tomatoes, basil, parsley and parmesan cheese. You can also fry some bacon and sprinkle on top.