Heat 2 tablespoons of olive oil in a medium saucepan.

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

Add the chopped Italian plum tomatoes, red or white wine, whole clove, and bay leaf to the saucepan.

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.

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

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

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

Add the oil-cured black olives and capers to the garlic and cook until heated through, 3 to 5 minutes.

Add the olive and caper mixture to the tomato sauce along with the coarsely chopped mixed herbs.

Season with freshly ground pepper.

Cook the penne rigate or rigatoni in a large pot of boiling salted water until al dente.

Drain the pasta and transfer it to a serving dish.

Add the sauce to the pasta, toss to coat, and serve immediately.