Bright in color and flavor, this red pesto linguine is a spicy bowl of deliciousness made with anchovies and Fresno peppers. It’s even great as leftovers so make the whole recipe.
I keep a lot of pantry staples on hand but one of my favorites is anchovies. That little can adds so much flavor and salt to almost any savory dish from a classic Caesar dressing to a simple caramelized shallot tart. If you have olives and peppers as well, which I almost always do, you can make gildas, which are a Spanish appetizer that goes great with a glass of something chilled.
I’ve also been known to add anchovies to Dauphinoise potatoes, turning those creamy spuds into a Swedish dish called Jansson’s Frestelse and I have used them, along with bacon and olives, to top a traditional Liguria pissaladière. In short, if I can work some anchovies into a recipe, I'm going to try!
Today, anchovies are the star ingredient of this red pesto.
Red Pesto Linguine
This recipe is adapted from one on the Bon Appetit website where they used a scant six anchovies and, it would seem, none of the good and flavorful olive oil the anchovies were packed in. This is a missed opportunity which I have rectified. You can, of course, use whatever pasta shape you prefer but in my book, linguine is the best.
Ingredients
1 can (2 oz or 56g) olive oil-packed anchovy fillets
4 garlic cloves
About 1/2 cup or 120ml extra-virgin olive oil
1/2 cup or 60g walnut pieces
3 tablespoons double-concentrated tomato paste
2 fresh Fresno peppers
3 tablespoons fresh lemon juice
3 oz or 85g freshly grated Parmesan, plus more for serving
1 lb or 450g linguine or your favorite pasta shape
Sea salt for the pasta water
2 tablespoons unsalted butter
Method
Tip your can of anchovies into a measuring vessel and top up with good quality olive oil until you reach 2/3 cup. Use the side of your knife to smash the garlic and then chop it roughly.
In a small pot, cook the anchovies, oil, garlic and walnuts over a medium heat, stirring often.
Take it off the heat as the garlic is just beginning to turn golden. This takes several minutes but don’t walk off and leave it because you do not want the garlic to burn.
Add tomato paste.
Cook, stirring often, until the anchovies have completely broken down, if they hadn’t already, and the mixture is a deep red. Remove the pan from the heat and set aside to cool.
Cut the stems ends off of the peppers and then cut them in half lengthwise. Use a spoon to remove the seeds, then cut the peppers into smaller pieces.
Transfer walnut mixture to a food processor. Add chili peppers and lemon juice. Process until completely smooth.
Add in the grated Parmesan and process again until you have a thick paste. If it’s too thick for your processor, add a tablespoon or two of warm water and process again.
Meanwhile, cook your linguine according to package instructions until al dente, lightly salting the water. Remove and reserve 1 1/2 cups or 355ml of the pasta water with a ladle. Drain the pasta in a colander.
Scrape the pesto into the warm pot and add the butter.
Pour the drained linguine back in along with a 1/2 cup of the pasta water. Use tongs or two wooden spoons to toss the linguine in the pesto until the butter is melted and the linguine is covered in sauce. Add more pasta water as needed.
Serve the linguine topped with extra Parmesan. Because the more cheese, the better.
Enjoy!
It’s the third Friday of the month, the day my Fish Friday Foodie friends share seafood recipes. Many thanks our host, Sid of Sid’s Sea Palm Cooking who challenged us to use canned, frozen or pouched seafood to make appetizers or a meal for a theme she named Shortcut Seafood. Special thanks to Wendy of A Day in the Life on the Farm for stepping up to help with behind the scenes work. Check out the links below.
- Culinary Adventures with Camilla is plating an Ensalada de Atún y Pimientos
- A Day in the Life on the Farm is serving up Linguini with White Beans and Tuna
- Sneha's Recipe cooked up Prawn and Onion Stir Fry
- Food Lust People Love made some Red Pesto Linguine
- Palatable Pastime is giving us a Tea Room Tuna Salad Plate
- Karen's Kitchen Stories is ladling out a Smoked Salmon Bisque
- Making Miracles shares her recipe for Tuna Patties
Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
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