Bring a large pot of salted water with olive oil to a boil.

Cook rigatoni according to package directions.

While pasta cooks, chop onion and slice garlic.

Heat olive oil in a pan over low heat.

Stir fry onion and garlic for 5-10 minutes, until softened but not browned.

Stir in chopped tomatoes and cream.

Season with salt and pepper to taste.

Simmer for 10 minutes on low heat.

Drain capers and stir into the sauce.

Simmer for 5 more minutes to soften capers and blend flavors.

Drain the rigatoni.

Whisk the sauce through the rigatoni.

Roughly cut the bigger leaves of the mint and stir them in.

Garnish with small mint leaves.

Serve with or without parmesan cheese.