Pasta with Provencal Wine Sauce

1. 1

   Heat 2 tablespoons of the olive oil in a medium saucepan.

2. 2

   Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened but not browned, about 5 minutes.

3. 3

   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.

4. 4

   Discard the bay leaf and the clove (if you can find it).

5. 5

   Pass the sauce through a food mill or puree it in a food processor and transfer to a clean saucepan.

6. 6

   Heat the remaining 1/4 cup of olive oil in a small saucepan.

7. 7

   Add the garlic and cook over moderately low heat, stirring, until golden, about 5 minutes.

8. 8

   Add the olives and capers and cook until heated through, 3 to 5 minutes.

9. 9

   Add the mixture to the tomato sauce along with the chopped herbs.

10. 10

    Season with pepper.

11. 11

    Cook the pasta in a large pot of boiling salted water until al dente.

12. 12

    Drain and transfer to a serving dish.

13. 13

    Add the sauce, toss to coat and serve at once.

* Per serving · 4 servings · Values may vary.