- 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 this recipe
- 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.