Fedelini With Tuna and Chickpeas

Name: Fedelini With Tuna and Chickpeas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 , 4 serving(s)
Ingredients: 2 tablespoons cooking oil; 1 small onion, cut into thin slices; 3/4 teaspoon fennel seed; 1/2 orange, zest of; 1 1/2 teaspoons salt; 1/4 teaspoon fresh ground black pepper; 1 cup crushed tomatoes, canned; 1 (12 ounce) can tuna, in oil; 1 (15 ounce) can chickpeas, drained and rinsed; 3/4 lb pasta, angel hair; 1/4 cup chopped fresh parsley

Submitted by I_Cook_For_Firemen

"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. Notes: 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."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons cooking oil
1 small onion, cut into thin slices
³⁄₄ teaspoon fennel seed
¹⁄₂ orange, zest of
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon fresh ground black pepper
1 cup crushed tomatoes, canned
1 (12 ounce) can tuna, in oil
1 (15 ounce) can chickpeas, drained and rinsed
³⁄₄ lb pasta, angel hair
¹⁄₄ cup chopped fresh parsley

directions

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.

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RECIPE SUBMITTED BY

I_Cook_For_Firemen

I've been on a huge baking kick lately, which is great for my college-aged brother and my friends. And BAD for my sweet tooth. Besides baking, I have been learning a lot about wine pairings and recipes. My local sommelier, Mary, is GREAT: Knowledgeable and sweet. And her wine recommendations in the twenty-something price range are perfect. Someday I also hope to be able to cook like my Grandma. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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