Pulling-from-the-Pantry Puttanesca


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.

Pulling from the Pantry Puttanesca
Photo: Victor Protasio
Total Time:
30 mins
2 to 3


  • 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


  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.

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