Pasta with Provencal Wine Sauce

• 1/4 cup plus 2 tablespoons olive oil
• 1 medium onion, finely chopped
• Salt
• 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

1. Heat 2 tablespoons of the olive oil in a medium saucepan.
2. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened but not browned, about 5 minutes.
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. Discard the bay leaf and the clove (if you can find it).
5. Pass the sauce through a food mill or puree it in a food processor and transfer to a clean saucepan.
6. Heat the remaining 1/4 cup of olive oil in a small saucepan.
7. Add the garlic and cook over moderately low heat, stirring, until golden, about 5 minutes.
8. Add the olives and capers and cook until heated through, 3 to 5 minutes.
9. Add the mixture to the tomato sauce along with the chopped herbs.
10. Season with pepper.
11. Cook the pasta in a large pot of boiling salted water until al dente.
12. Drain and transfer to a serving dish.
13. Add the sauce, toss to coat and serve at once.

olive oil, onion, salt, italian plum tomatoes, red, clove, bay leaf, garlic, oilcured black olives, capers, mixed herbs, freshly ground pepper, penne rigate

Taken from www.foodandwine.com/recipes/pasta-with-provencal-wine-sauce (may not work)