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Ingredients
  • 60g salted or unsalted butter
  • 2 tbsp olive oil
  • 1 large onion, sliced into half moons
  • Small bunch parsley, stalks and leaves chopped separately
  • ½ to 1 tsp chilli flakes (optional)
  • 6 anchovy fillets in oil, drained and chopped
  • Finely grated zest 1 lemon, juice ½
  • 300g dried pasta (we like farfalle, conchiglie or penne)
  • 2 x 145g cans or jars sustainable tuna, drained
  • 100g pitted black or kalamata olives, halved (see Easy Swaps)
  • Grated parmesan to serve (optional)
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