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

Jane Sigal
October 1999

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Credit: © Sang An

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

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