Take a high walled pan and place on high heat. Add the pine nuts and roast until golden brown while tossing frequently. Remove from the pan and keep aside.

Use the same pan and place over medium heat, wait for a minute or so to heat up and then pour 2 tbsp of the sundried tomatoes oil and allow to heat up. A minute later add the anchovies, stir with a wooden spoon until they dissolve.

Add the rest of the oil, heat up again and add the capers along with the garlic and sauté for 30”. Add the sundried tomatoes, the chili flakes and mix well. Then add the grated mozzarella, season with the salt and pepper and sauté for about 3’ more for the cheese to melt.

In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.

Strain the pasta and return to the pan with the tomatoes and the mozzarella. Pour ½ cup of the reserved water and cook for an extra minute while mixing well.

Toss in the pine nuts and the oregano, remove from the heat, serve in a flat dish, sprinkle more mozzarella and serve.