Pasta with Anchovies and Onions
I hope that my approach to tinned fish will give you new ideas for the tins stacked in your pantry. Pasta is a perfect base for tinned anchovies and onions, and I've used Parmesan, lemon, and parsley to highlight the outstanding umami flavor of one of my go-to fishes, anchovies.
Bring a large pot of water to a boil over high heat for the pasta. Stir in 2 teaspoons salt. Add the pasta and cook according to the package directions, stirring every 2 minutes. Taste a noodle a minute or so before the end of the suggested cooking time to ensure that your pasta comes out al dente. Meanwhile, in a medium skillet combine the garlic, 1 tablespoon of butter, and the olive oil. Warm over low heat until the garlic becomes fragrant, 1 to 2 minutes.
Add the onion and increase the heat to medium. Cook, giving the skillet a toss every other minute and reducing the heat if the butter begins to brown, until the onions are soft, about 6 minutes. Reduce the heat to low.
Just before it’s time to remove the pasta from the boiling water, add 1/3 cup (80 ml) of the pasta water and the anchovies to the onion mixture and bring it to an aggressive simmer.
Drain the pasta and add it to the skillet. Continue cooking, constantly stirring and flipping, until about 3 tablespoons of liquid remain in the skillet, about 3 minutes.
Stir in the remaining 2 tablespoons butter and remove from the heat. Add the Parmesan, parsley, and lemon juice and stir until fully incorporated.
Divvy the pasta between two bowls and serve with more Parmesan, if desired.