Olives, capers, garlic, ginger and nutmeg add a little spice and heat to this extremely easy one pot pasta dish. Use penne instead of rigatoni if you prefer.
Cook the rigatoni in boiling salted water until al dente, 10-12 minutes.
Drain the pasta and return to the saucepan. Add the olive oil and toss. Add the olives, capers, garlic, ginger, nutmeg and parsley. Season with salt and pepper and heat over low heat until heated through, about 2 minutes. Serve!