Fedelini with Tuna and Chickpeas
Fennel and orange zest complement one another as well as the pantry staples canned tuna, chickpeas, and tomatoes. If you don't happen to have fedelini on hand, spaghettini or vermicelli would be fine.
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- Yields:
- 4
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
Directions
- 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.
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