More experiments with tinned fish

I am employed again (yay!), and that means I've fallen behind on almost everything. Especially the laundry, but anyway...

I'm still experimenting with tinned fish and having a lot of fun with with it. I found this recipe searching for things to do with anchovies. Special thanks to my friend Allison for being a guinea pig. 

Our ingredient list:

• 6 oil-packed anchovy fillets
• 4 garlic cloves, smashed (always fun to take a mallet to something 😁)
• ¾ cup extra-virgin olive oil
• ½ cup walnuts
• 3 Tbsp. double-concentrated tomato paste
• 2 red Fresno chiles, split lengthwise, seeds removed
• 3 Tbsp. fresh lemon juice
• 3 oz. finely grated Parmesan, plus more for serving
• ½ tsp. kosher salt, plus more
• 1lb. spaghetti
• 2 Tbsp. unsalted butter, cut into pieces

I did run into a snag when shopping: none of the places I get groceries from had Fresno chiles. I must have missed their peak season, which is a pity because I have other plans for a large amount of them.  Fortunately, I usually have a jar of Calabrian chiles in the fridge--this jar was chopped ones--so I used a heaping soupspoon full and then threw in a little more. 

Besides that, I found this was quite easy to make, which makes it good to have when company comes. You don't have to neglect them for long to cook.

Step 1

Cook anchovies, garlic, oil, and walnuts in a small saucepan over medium heat, stirring often, until walnuts are deeply golden and garlic is just beginning to turn golden, 4–5 minutes. (your kitchen is going to smell fantastic. My guest guinea pig was quite happy) Add tomato paste and cook, stirring often, until it turns a shade darker, about 2 minutes. Remove pan from heat and let cool 5 minutes.

I let it cool closer to 15 minutes. I have had the experience of having too-hot things in the blender. You do not want to know, trust me. 

Step 2

Transfer walnut mixture (including the oil) to a food processor. Add chiles, lemon juice, 3 oz. Parmesan, and ½ tsp. salt. Pulse until a thick paste forms.

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

Step 4

Scrape pesto into a large bowl and add butter, then pasta and ½ cup pasta cooking liquid. Using tongs, toss pasta vigorously, adding more pasta cooking liquid if needed (you may not need all of it), until glossy and well coated with sauce.

I didn't need any additional pasta water besides the original half cup. This emulsified beautifully. 

Step 5

Divide pasta among bowls. Season with more salt and top with Parmesan.

Optional Step 6

Do Ahead: Pesto can be made 5 days ahead. Cover and chill.

This was delicious, filling, but not too heavy, and layers of umami dancing on the tongue. I definitely will be making this again. 

If you try it, let me know!