Rigatoni With Capers And Mint

• 1 packet Rigatoni ('De Cecco' is my favorite)
• 4 tablespoons olive oil
• 2 cloves of garlic
• 2 cans of organically grown, peeled and chopped tomatoes
• 1/2 cup (125 ml) cream
• 1 can of capers, drained
• 2 great hands of fresh mint
• Freshly ground pepper and salt

1. Bring a large pot of water to boil with some salt and olive oil, and cook the rigatoni, or any other pasta you prefer, as directed on the back of the pack.
2. In the meantime, chop the onion into little pieces, and slices up your garlic.
3. Pour a royal amount of olive oil in a pan and stir fry the onion and garlic on low heat for about 5 to 10 minutes, but make sure they don't burn.
4. Stir in the tomatoes and the cream, and bring to taste with salt and pepper. (do not be stingy with the salt, it gives your dish that delicious bite)
5. Simmer for another 10 minutes on low heat.
6. Drain the capers and stir them in as well. Simmer for 5 more minutes to soften the capers and to blend in the tastes.
7. Whisk your sauce through the rigatoni, peel off and roughly cut the bigger leaves of the mint and stir them in as well. Keep the small leaves in tact to garnish your dish.
8. Of cours you could use some parmesan on top, but it goes well without, too.

rigatoni, olive oil, garlic, organically grown, cream, capers, mint, freshly ground pepper

Taken from food52.com/recipes/24748-rigatoni-with-capers-and-mint (may not work)