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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
- 2
Drain the Pasta
Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the rigatoni in a colander.
Sauce Preparation
- 3
Sauté Garlic and Chili Flakes
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
- 4
Add Tomatoes
Pour in the canned diced tomatoes, stir to combine, and bring the sauce to a simmer. Allow it to cook for about 10 minutes, stirring occasionally.
- 5
Incorporate Capers and Olives
Add the rinsed capers and chopped black olives to the sauce. Stir well and let it simmer for another 5 minutes. Season with salt and black pepper to taste.
Combine and Serve
- 6
Mix Pasta and Sauce
Add the drained rigatoni to the sauce. Toss well to combine, adding reserved pasta water a little at a time if the sauce is too thick.
- 7
Garnish and Serve
Remove from heat and stir in the chopped fresh parsley. Serve hot, garnished with additional parsley if desired.
