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Pulling-from-the-Pantry Puttanesca

This Pulling-from-the-Pantry Puttanesca gets its flavor from anchovies, sardines, and capers. Get the recipe at Food & Wine.

Pulling-from-the-Pantry Puttanesca

By Zoi Antonitsas, Food & Wine

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.

Active Time

N/A

Total Time

30 MIN

Yield

Serves : 2 to 3

 

 

 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


How to Make It


Step 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.

Step 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.

Step 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.

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Food Magazine: Pulling-from-the-Pantry Puttanesca
Pulling-from-the-Pantry Puttanesca
This Pulling-from-the-Pantry Puttanesca gets its flavor from anchovies, sardines, and capers. Get the recipe at Food & Wine.
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