- In a pot, on a medium high heat, boil water with salt. Cook the rigatoni until al dente for about 12-15 minutes.
- In a big pan, on a medium high heat, add olive. Sweat the garlic. Add the tomato, cook until moisture had evaporated.Add the chili flakes and pepper. Constantly mix until crackling sound can be heard.
- Add the tomato paste.
- Add the olive, capers and anchovies.
- Add in the cooked pasta. Add the first half of the parmesan cheese.
- Transfer to plate. Garnish with the last half of parmesan cheese.
The Insured Traveler 
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