Pantry Puttanesca with Fishwife Sardines

Ingredients: 

• 3 tbsp extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 anchovy fillets 
• 1 cup dry white wine
• 1 (28-ounce) can plum tomatoes, drained
• 1 can Fishwife Sardines with Hot Peppers 
• ¼ cup chopped Mina Picholine Pitted Olives
• 2 tablespoons drained Mina Non-Pareil Capers
• 1 teaspoon chopped fresh marjoram
• 8 ounces uncooked spaghetti
• 2 tbsp chopped fresh flat-leaf parsley
• Optional: ¼ tsp red pepper flakes

Directions:

1. Heat oil in a skillet over low; add garlic, and cook, stirring often, until golden and fragrant, about 3 minutes. 

2. Add anchovies and stir until they melt into oil, about 1 minute and 30 seconds. 

3. Stir in red pepper flakes if using. Increase heat to medium, and add wine. Simmer and cook until reduced by half. 

4. Add tomatoes, breaking up with a wooden spoon. Bring sauce to a low simmer. 

5. Add sardines, olives, capers, and marjoram. Simmer gently, uncovered, and stir occasionally, 20 minutes.

6. 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.