Peel the onion and garlic, then finely chop them. Heat up the oil and fry the onion and garlic. Add some sugar and let it caramelize. Boil the tomato paste in this sauce. Deglaze with tomatoes and 5.29 fl. oz. of water, bring to a boil and cook for about 10 minutes. Season the sauce with salt and pepper.
Cook the farfalle in boiling salted water according to package instructions. Cut the salmon into cubes. Cut the persimmon lengthwise and thinly slice. Add the persimmon and salmon to the sauce and let it cook for about 5 minutes.
Drain the water from the farfalle and serve it in deep bowls with the sauce. Sprinkle with the pistachios and decorate with thyme.
You can decorate this delicious christmas dish with a sprig of thyme.
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