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Fishy Bowties
Serves 6

6 anchovy fillets, mashed
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 cup canned tomatoes or tomato pulp
2 Tbsp fresh parsley, chopped
2 Tbsp pine nuts
1 packet farfalle pasta (little bowties)
2 cups canned tuna
Black pepper
2 Tbsp breadcrumbs, browned in a little olive oil
Grating of nutmeg

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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