- 2 tablespoons cooking oil
- 1 small onion, cut into thin slices
- 3/4 teaspoon fennel seeds
- Grated zest from 1/2 orange
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 cup canned crushed tomatoes
- 1 6- ounces can tuna packed in oil
- 1 2/3 cups canned drained chickpeas (one 15-ounce can), rinsed
- 3/4 pound fedelini
- 1/4 cup chopped fresh parsley
How to Make It
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the fennel seeds, the orange zest, and the salt and pepper. Cook, stirring, for 1 minute longer. Add the tomatoes and simmer, covered, for 10 minutes. Add the tuna and its oil and the chickpeas, cover, and remove the pan from the heat.
In a large pot of boiling, salted water, cook the fedelini until just done, about 6 minutes. Reserve about 1/2 cup of the pasta water. Drain the pasta and toss with the sauce, 1/4 cup of the reserved pasta water, and the parsley. If the sauce seems too thick, add more of the reserved pasta water.
Canned Tuna: Different brands of tuna vary tremendously. Here we use tuna packed in oil, and we count on that oil as part of the sauce. If your tuna has less than 1 1/2 tablespoons oil per can, add a little extra cooking oil to make up for the difference.
Wine Recommendation: Wine with plenty of acidity will stand up to the fennel and tuna. A bottle of either Sancerre from the Loire Valley in France or sauvignon blanc from California will do nicely.