RECIPE FEDELLINI WITH TUNA AND CHICKPEAS

2. Fedelini

Very thin spaghetti

Fedelini with Tuna and Chickpeas

Ingredients :                   

• 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-ounce 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 

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.