Rigatoni with Olives & Anchovies

Per the request of a friend, I present you (Giulio's) rigatoni with black olives and anchovies. This is my favorite Italian dish to date.

What you need to serve two VERY greedy people

one onion or a few shallots; chopped

a few cloves of garlic; whole, minced, or a combination of the two

fresh tomatoes (see below); chopped, or one can.

10-15 black olives; pitted OR pre-sliced (prettier but not as delicious)

8 anchovies; rinsed and sliced in half

1/4 cup cream or 1/2 cup whole milk 

olive oil; enough to bathe in

salt, pepper, and parmesan to taste

pasta; preferably rigatoni or penne

What to Do

While the salted water is boiling, cook the onions and garlic on medium heat for a few minutes. Add the pasta to the water. Add the anchovies and swim them around in the hot oil for a few minutes, then add tomatoes. Continue stirring for a few more minutes then add olives and 1/2 cup of pasta water. Continuing with your tenacious stirring, add milk one minute before the pasta is drained (al dente, people). Add pasta to pan and cook for an additional minute. Add salt and pepper to taste, then garnish with parmesan. 

keep the heat on medium

add this many tomatoes from the garden

or a can if you don't have enough, cheater

de-pit and chop yourself for better flavor

cook for several minutes before adding milk

immediately after draining, add pasta

season with salt and pepper and parmesan