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Export 9 ingredients for grocery delivery
Step 1
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, drain 4 cans sardines. Slice them open and remove and discard the bones. Coarsely chop 2 tablespoons capers. Cut 1/2 medium lemon into wedges. Finely chop 2 garlic cloves and 2 anchovy fillets.
Step 2
Add 1 pound spaghetti to the boiling water and cook according to package directions until al dente, about 9 minutes. Meanwhile, start the sauce.
Step 3
Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the garlic, anchovies, and 1/4 teaspoon red pepper flakes, and cook, stirring frequently, until the garlic is softened and the anchovies are fragrant, about 2 minutes. Add the capers and cook until they begin to pop, about 1 minute.
Step 4
Add 2 cans cherry tomatoes and their juices and 1/4 teaspoon kosher salt, stir to combine, and bring to a simmer. Add the sardines, reduce the heat to low, and simmer until the pasta is ready.
Step 5
Using tongs, transfer the pasta to the sauce. Cook over medium heat and gently toss, adding pasta water 2 tablespoons at a time as needed, until the pasta is well coated and glossy with sauce. Taste and season with salt as needed. Serve immediately with the lemon wedges.
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