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1
In a large casserole or Dutch oven, heat the oil over medium heat.
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2
Add the onion and garlic and saute until translucent, about 10 minutes.
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3
Add the celery, carrot, and 1/4 teaspoon each of salt and pepper.
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4
Saute until all the vegetables are soft, about 10 minutes longer.
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5
Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour.
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6
Add 1 cup of water if the sauce gets too thick.
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7
Remove and discard the bay leaf.
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8
Place the minced anchovies and some of their oil in a medium, heavy skillet.
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9
Stir over medium heat until the anchovies melt, about 2 minutes.
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10
Add the olives, capers, remaining 1/4 teaspoon pepper, and red pepper flakes.
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11
Saute until the olives are heated through, about 2 minutes.
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12
Stir the olive mixture into the sauce and simmer over medium heat until the flavors blend, stirring frequently, about 5 minutes.
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13
Season with more salt to taste.
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14
Meanwhile, bring a large pot of salted water to a boil.
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15
Add the penne and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes.
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16
Drain, reserving 1 cup of the pasta water.
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17
Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten.
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18
Transfer the pasta to a large serving bowl.
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19
Sprinkle with the parsley and serve.
