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Tuna and Farfalle Puttanesca
Ingredients
  • 3 tablespoons olive oil
  • 2 teaspoons finely chopped (3 medium cloves) garlic
  • 2 medium red onions, (1 pound), peeled and cut into ¼-inch-thick slices lengthwise
  • 1 pound farfalle (bowtie) pasta
  • 10 canned whole plum tomatoes, seeded, sliced ¼ inch thick lengthwise, plus 1 cup juice
  • 3 tablespoons nonpareil capers
  • 1 tablespoon finely chopped rosemary
  • ½ cup Kalamata olives, (3 ounces), pitted and cut into quarters
  • Salt and freshly ground black pepper
  • 2 oil-packed Italian-style light tuna, drained
  • 2 tablespoons roughly chopped fresh flat-leaf parsley
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