Pasta with Provençal Wine Sauce

Name: Pasta with Provençal Wine Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 992 grams Italian plum tomatoes, drained and chopped; 1 Tbsp capers, drained; 3 garlic cloves, finely chopped; 118 milliliters coarsely chopped mixed herbs, such as basil, parsley and thyme; 158 milliliters oil-cured black olives, pitted and coarsely chopped; 59 milliliters olive oil; 1 medium onion, finely chopped; 454 grams penne rigate or rigatoni; 4 servings Freshly ground pepper; 473 milliliters red or white wine; 4 servings Salt

Pasta with Provençal Wine Sauce might be just the main course you are searching for. Watching your figure? This vegan recipe has 776 calories, 21g of protein, and 20g of fat per serving. This recipe serves 4. If you have onion, oil-cured olives, capers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

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

Ingredients you will need

Onion

Salt

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.

Ingredients you will need

Bay Leaves