In a food processor or blender, pulse together the sun-dried tomatoes, prunes, garlic, dijon mustard, and lemon juice until combined. Scrape down the sides of the container.

With the mixer running, slowly drizzle in the olive oil in a steady stream. Pulse in the rosemary, season with salt and pepper and set aside.

Cook the pasta to al dente in a large pot of salted water. (According to the package’s instructions.) Drain and rinse, toss lightly with olive oil and spread out out on a baking sheet to cool

In a dry pan over medium low heat, toast the pine nuts until lightly golden brown. If using the optional chile flakes, you can add them to the heat to intensify their flavor. Set aside and let cool.

Once pasta cools, combine it and the sun-dried tomato vinaigrette in a large bowl. Toss until well covered. Fold in the additional sun-dried tomatoes, prunes, shallots, olives, pine nuts and herbs. Season with salt and pepper, shave in the pecorino romano cheese, and serve.