Ingredients
2 tbsp. Cooking oil
1 small onion
3/4 tsp. fennel seeds
Grated zest from 1/2 orange
1 1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 c. canned crushed tomatoes
1 can tuna packed in oil
1 c. canned drained chickpeas (one 15-ounce can)
3/4 lb. fedelini
1/4 c. chopped fresh parsley
Preparation
Step 1In 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.Step 2In 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.Step 3Wine 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.
