Boil the rigatoni pasta for 8 minutes. Drain and bed the pasta in a tray with olive oil and let it rest in room temperature.
Thinly slice the pork. In a non-stick frying pan sauté and sear the meat very well. Spice it and remove from the fire. Let it rest in a bowl.
In the same pan add the butter, the fresh onion, the garlic and quench with wine. After that add the broth, the caper, the olives and the pasta and cook for 2 minutes. Then add the meat and continue cooking for 3 more minutes until ready. Finish your dish by adding the cherry tomatoes, the fresh herbs and salt and pepper accordingly. Serve with a spoon of katiki cheese.
Τip: Both herbs and cherry tomatoes need only 1 minute of cooking.