0.0 0

Pasta with Provençal Wine Sauce

Traditionally, this Provençal sauce would be made with a wine from the southern Rhône, but Jane Sigal uses whatever she has open. Serve any leftovers with fish or chicken.

Plus: Pasta Recipes and Tips

  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


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


  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.

Suggested Pairing

All this rustic pasta dish requires for accompaniment is a bright-flavored red, like a Côtes-du-Rhône.

Contributed By Photo © Sang An Published October 1999

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


462037 2013-12-06 Jane Sigal stewing|french|pasta-and-noodles|4|make-ahead|vegetarian|weeknight-dinner october-1999,Jane Sigal,pasta recipe,french food,tomato sauce,wine sauce,quick pasta recipes,pasta-with-provencal-wine-sauce 462037