Chop the sun dried tomatoes up roughly. If you use dried tomatoes like I did, just soak them in a little lukewarm water for 10 minutes. If you bought sun dried tomatoes in oil or brine, skip this step!
In the meantime place the pan with salted water over high heat until boiling. Then add the spaghetti and cook it until tender. Add the chopped sun dried tomatoes and garlic paste to a blender. If you soaked the tomatoes in water, then squeeze them out gently and discard the soaking water.
Blend the tomatoes and garlic. Season it with a pinch of pepper and salt. Pour in about 2 tablespoons of olive oil and blend again. Gradually add in more oil. Then add the tomato paste.
Blend again. Check the seasoning of the sun dried tomato tapenade and add extra pepper or salt if necessary. Drain the cooked pasta and add it back to the pan. Then pour in the tomato tapenade. Also add the capers.
Stir the pasta well. Transfer it onto deep plates and serve immediately.