Provide salted cooking water for the pasta. Cook the pasta according to the instructions al dente.
Brown the pine nuts in a non-stick frying pan without fat.
Chop the anchovies, capers and artichoke hearts.
Use the oil from a jar in which the anchovies were pickled for your sauce: mix the oil, anchovies, capers, artichoke hearts, cranberries, pine nuts and oregano to a paste and heat the sauce briefly.
Serve the pasta with the sauce.
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