Chop dried tomatoes and soak in 125 ml of water for about 2 hours. Sauté chopped onions, spring onions and garlic in oil. Cut the peppers into small pieces, add to them and sauté for a few minutes. Then add the sliced tomatoes and the dried tomatoes, including the soaking water. Stir well and cook with lid closed for about 15 minutes. Traditionally, Pasta Sauce is boiled much longer in Italy, then please pay attention to sufficient amount of water! Season with herb salt and pepper, add oat cream and basil, lavender and oregano organic aroma and puree well. Add capers or olives and stir well again. Cook the Spirelli with oil and salt according to the instructions on the package and spread on the plates, add the sauce, sprinkle with pine nuts and add Parmesan to taste. Put a basil leaf on each plate.