In a big bowl mix capers, olives, dried tomatoes, parsley, anchovies, oregano and oil. Season with pepper but do not add salt because the ingredients are already salty.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of pasta cooking water. Add Tortelloni to the bowl and mix gently adding a few spoons of the cooking water to loosen the sauce.
Divide Tortelloni among plates and serve.