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Serves 6. In a frying pan over medium heat, put the olive oil, and when hot fry onion and garlic for five or six minutes. Add the mashed anchovy and cook for a further 2 or 3 minutes, allowing it to melt down. Add the tomato pulp or crushed canned tomatoes. Add the parsley and pine nuts. Turn the heat down and allow to simmer. Cook the farfalle pasta in lightly salted boiling water along with a grating of nutmeg. Divide the sauce into two batches, adding the tuna to one batch and stirring in. Drain the pasta and stir it through the sauce containing the tuna. Sauvignon Serve in warmed bowls adding a little of the other sauce to each bowl, with a grinding of black pepper, browned breadcrumbs, and a little extra parsley.
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