Fill a saucepan with water and bring it to a boil. Meanwhile, chop the dried tomatoes into small pieces.

In a saucepan pour 4 tablespoons of olive oil, dried tomatoes, and toasted pine nuts.
Season everything with the desalted capers and, if desired, a pinch of chili. Fry for about 1 minute, then blend with a ladle of boiling water and continue cooking for a couple of minutes.

Cook the linguine. Meanwhile, chop the homemade bread with a mixer, leaving it coarse. Pour the crumbled bread into a pan and toast it with a drizzle of extra virgin olive oil until golden brown.

Drain the linguine and season them in a bowl with the seasoning of dried tomatoes. Top with the toasted bread.