PANTRY PUTTANESCA PASTA - Dinner Recipe | BCLIQUOR

Ingredients

• 3 tbsp (45 ml) grapeseed oil
• 1 garlic clove, thinly sliced
• 2 anchovy fillets, chopped
• ¼ tsp (1 ml) red pepper flakes
• 1 cup (250 ml) dry white wine
• 1 x 28 oz (796 ml) can plum tomatoes
• ¼ cup (60 ml) pitted Castelvetrano or green olives, sliced into rounds
• 2 tbsp (30 ml) drained capers
• 1 tsp (5 ml) dried oregano
• 1 tin sardines in oil (preferably Spanish), cut into chunks
• 8 oz (250 g) fettuccini
• 2 tbsp (30 ml) chopped flat leaf parsley leaves