half pound rigatoni
fuckeloade of garlic
Brooklyn Wok Shoppe Chili Oil (has anchovies in it)
splash of dry white wine
fresh-ground black pepper
one large can crushed san marzanos
quarter cup heavy cream
Sautee garlic in oil and, when they are starting to soften, add a healthy dollop of chili oil, basil, oregano, and black pepper. Continue to sautee until the garlic is starting to turn golden.
Add the olives and capers, and continue to sautee until the olives are starting to shrink a bit.
Turn up the heat and deglaze with the wine.
Add the tomatoes and keep at a lively simmer for about twenty minutes or so, stirring occasionally and salting to taste near the end.
Add the cream when you throw the rigs into the salted boiling water and continue to cook on a low heat with stirring.
Sauce looks done.
When the rigs are very molto al dente, add some pasta water to the sauce, turn up the heat, throw in the rigs, and finish for about two minutes with gentle stirring.