Pulling-From-The-Pantry Puttanesca

foodandwine.com

Gab

3 tablespoons extra-virgin olive oil

1 garlic clove, thinly sliced

2 anchovy fillets, chopped

¼ 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)

¼ 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 at foodandwine.com

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