Pour the can of tomatoes into a large bowl, and crush them to your desired consistency using clean hands. Set aside.
1 28oz Can of Whole Peeled Tomatoes
In a 4 quart Dutch oven or other heavy-bottomed pot, add the olive oil, onion and carrot and cook over medium-low heat until the onions are translucent, about 5 minutes.
3 tablespoon Extra Virgin Olive Oil, ½ Medium Yellow Onion, small dice, 1 Medium Carrot, grated
Into the pot, add the garlic and cook until fragrant, about 1 minute. Then add the tomato paste and cook until slightly browned, about 4 minutes.
3 Cloves Garlic, minced, 3 tablespoon Tomato Paste
Add the tomatoes, olives, capers, oregano and crushed red pepper. Stir and turn heat to low. Allow the sauce to simmer, stirring occasionally until it has slightly thickened, about 15-20 minutes.
½ Cup Kalamata Olives, drained and roughly chopped, 3 tablespoon Capers, drained, ½ teaspoon Dried Oregano, ½ teaspoon Crushed Red Pepper Flake
Meanwhile, cook the rigatoni to the package directions.
1 Pound Rigatoni
Serve the sauce on top of the pasta. Enjoy!