pasta and chickpeas

Olive Oil, 2 tbsp (remove)
Onions, raw, 1 small (remove)
*Fennel seed, .75 tsp (remove)
Pepper, black, .25 tsp (remove)
Tuna, Canned in Water, 1 can (remove)
Pasta, cooked, 12 oz (remove)
Parsley, .25 cup (remove)
Chickpeas (garbanzo beans), 1 cup (remove)
Salt, 1 tsp (remove)

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.
2. 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.
3. 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.


Number of Servings: 4

Recipe submitted by SparkPeople user NATURELOVE83.