Ingredients

1. 1/4 cup plus 2 tablespoons olive oil
2. 1 medium onion, finely chopped
3. Salt
4. One 35-ounce can Italian plum tomatoes, drained and chopped
5. 2 cups red or white wine
6. 1 whole clove
7. 1 bay leaf
8. 3 garlic cloves, finely chopped
9. 2/3 cup oil-cured black olives, pitted and coarsely chopped
10. 1 tablespoon capers, drained
11. 1/2 cup coarsely chopped mixed herbs, such as basil, parsley and thyme
12. Freshly ground pepper
13. 1 pound penne rigate or rigatoni

Directions

1. Heat 2 tablespoons of the olive oil in a medium saucepan. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened but not browned, about 5 minutes. Add the chopped tomatoes, wine, clove and bay leaf and cook over moderate heat, stirring occasionally, until the sauce is thick and very little liquid remains, about 1 hour. Discard the bay leaf and the clove (if you can find it). Pass the sauce through a food mill or puree it in a food processor and transfer to a clean saucepan.
2. Heat the remaining 1/4 cup of olive oil in a small saucepan. Add the garlic and cook over moderately low heat, stirring, until golden, about 5 minutes. Add the olives and capers and cook until heated through, 3 to 5 minutes. Add the mixture to the tomato sauce along with the chopped herbs. Season with pepper.
3. Cook the pasta in a large pot of boiling salted water until al dente. Drain and transfer to a serving dish. Add the sauce, toss to coat and serve at once.

Make Ahead

The sauce can be refrigerated for up to 2 days.