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
1/4 cup plus 2 tablespoons olive oil
1 medium onion, finely chopped
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
How to Make It
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.
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.
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.
The sauce can be refrigerated for up to 2 days.
All this rustic pasta dish requires for accompaniment is a bright-flavored red, like a Côtes-du-Rhône.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.