![Pulling from the Pantry Puttanesca](https://cdn.statically.io/img/www.foodandwine.com/thmb/wTyHV9annIf81imWtB6uDimthqI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pulling-from-the-Pantry-Puttanesca-FT-recipe0719_0-3a21d6b0d5b44148a23908a309901009.jpg)
Ingredients
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3 tablespoons extra-virgin olive oil
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1 garlic clove, thinly sliced
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2 anchovy fillets, chopped
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1/4 teaspoon crushed red pepper, or to taste
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1 cup dry white wine
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1 (28-ounce) can plum tomatoes, drained
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1 (4.2-ounce) can Spanish sardines (such as Matiz España)
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1/4 cup chopped Castelvetrano olives
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2 tablespoons drained nonpareil capers
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1 teaspoon chopped fresh marjoram
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8 ounces uncooked spaghetti
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2 tablespoons chopped fresh flat-leaf parsley
Directions
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Heat oil in a skillet over low; add garlic, and cook, stirring often, until brown, about 3 minutes. Add anchovies, and, cook, stirring constantly, until anchovies melt into oil, about 1 minute and 30 seconds. Stir in red pepper. Increase heat to medium, and stir in wine. Cook until reduced by half, about 6 minutes.
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Add tomatoes; break up using a wooden spoon. Bring sauce to a low simmer. Add sardines, olives, capers, and marjoram. Simmer, uncovered, stirring occasionally, 20 minutes. Taste for seasoning, and adjust, if needed.
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Meanwhile, bring a large pot of salted water to a boil over high. Cook spaghetti according to package directions. Drain pasta, reserving 1 cup cooking liquid. Toss spaghetti with tomato sauce, adding reserved cooking liquid as needed to reach desired consistency. Sprinkle with parsley, and serve immediately.
Suggested Pairing
Fruity southern Italian red.