Pulling from the Pantry Puttanesca

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

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