Heirloom Wheat Rigatoni with Puttanesca Sauce

Ingredients:
16oz Heirloom Wheat Rigatoni
1/2 cup extra virgin olive oil
1 head of garlic, thinly sliced
1 medium onion, small dice
1 can (28oz) Bianco DiNapoli organic crushed tomatoes
Fresh oregano and Italian flat leaf parsley (save some fresh parsley for garnishing)
1/4 cup capers
1/4 cup oil cured black olives
Calabrian red pepper flakes
Salt
Black pepper

How To:
Sautee onion in olive oil till it becomes golden brown. Add tomatoes, a pinch of salt and one can full of water. Simmer sauce for about 30', stirring every so often. Add capers, olives and a pinch of red pepper flakes. Add (less!!! as capers and olives are salty) salt and pepper to taste, add fresh herbs and drizzle with olive oil. In a separate saucepan, saute garlic till it becomes light golden.

Cook pasta as per pasta box instructions.

Once pasta is al dente (a bit less cooked than you would like), transfer it with a spider to the saucepan with the hot sauce and add a 1/4 cup of pasta water. Finish cooking pasta in the sauce for a minute. Plate, top with the sauteed garlic, chopped fresh parsley and Parmigiano Reggiano. Plus a bit more of those Calabrian pepper flakes!

Buon appetito!