Pulling-from-the-Pantry Puttanesca

3.8
(5)
5 Reviews

Chef Zoi Antonitsas is passionate about preserved fish. The salty, briny fillets are her favorite powerhouse pantry ingredient. They can make almost anything into a meal—and a delicious one at that. Use high-quality tins, like Matiz España brand, for the best results.

By Zoi Antonitsas
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Pulling from the Pantry Puttanesca
Photo: Victor Protasio
Total Time:
30 mins
Yield:
2 to 3
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1 garlic clove, thinly sliced

  • 2 anchovy fillets, chopped

  • 1/4 teaspoon crushed red pepper, or to taste

  • 1 cup dry white wine

  • 1 (28-ounce) can plum tomatoes, drained

  • 1 (4.2-ounce) can Spanish sardines (such as Matiz España)

  • 1/4 cup chopped Castelvetrano olives

  • 2 tablespoons drained nonpareil capers

  • 1 teaspoon chopped fresh marjoram

  • 8 ounces uncooked spaghetti

  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. 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.

  2. 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.

  3. 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.

Originally appeared: July 2019

Related Articles

Fresh Chile Puttanesca
Fresh Chile Puttanesca
40 mins
Card Placeholder Image
Creamy Camembert-and-Mushroom Pasta
35 mins
Puttanesca Sauce
Puttanesca Sauce
40 mins
Spaghetti with Bacon, Capers and Mint
Spaghetti with Bacon, Capers and Mint
30 mins
Fresh tomato and parsley spaghetti
Fresh Tomato & Parsley Spaghetti
20 mins
Spaghetti with Clams and Braised Greens
Spaghetti with Clams and Braised Greens
45 mins
Clams Carbonara
Clams Carbonara
40 mins
Spaghetti with Radish-Greens Pesto
Spaghetti with Radish-Greens Pesto
30 mins
Whole-Wheat Spaghetti with Sausage and Peppers
Whole-Wheat Spaghetti with Sausage and Peppers
Pork and Spinach Noodles
Ginger Pork Noodles with Spinach
25 mins
Fettuccine with White Chicken Ragu
Fettuccine with White Chicken Ragù
2 hrs 20 mins
Thin Spaghetti with Crab and Asparagus
Thin Spaghetti with Crab and Asparagus
30 mins
Pasta Bolognese
Pasta Bolognese
Goat Ragù with Fresh Spaghetti. Photo © Antonis Achilleos
Goat Ragù with Fresh Spaghetti
4 hrs 25 mins
Spaghetti with Garlic Hot Pepper & Anchovies
Spaghetti with Garlic, Hot Pepper and Anchovies
45 mins
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
30 mins