Fedelini with Tuna and Chickpeas

Name: Fedelini with Tuna and Chickpeas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 394 milliliters canned drained chickpeas (one 15-ounce can), rinsed; 237 milliliters canned crushed tomatoes; 170 grams tuna packed in oil; 2 Tbsps cooking oil; 1 teaspoons fennel seeds; 59 milliliters chopped fresh parsley; 0 teaspoons fresh-ground black pepper; 1 small onion, cut into thin slices; 2 Grated zest from orange; 2 teaspoons salt; 340 grams fedelini

Fedelini with Tunan and Chickpeas might be a good recipe to expand your main course recipe box. One serving contains 245 calories, 17g of protein, and 12g of fat. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have salt, fresh-ground pepper, tuna, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In a large frying pan, heat the oil over moderately low heat.

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Cooking Oil

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Frying Pan

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

Add the fennel seeds, the orange zest, and the salt and pepper. Cook, stirring, for 1 minute longer.

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Salt And Pepper

Fennel Seeds

Orange Zest

Add the tomatoes and simmer, covered, for 10 minutes.

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Tomato

Add the tuna and its oil and the chickpeas, cover, and remove the pan from the heat.

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Chickpeas

Tuna

Cooking Oil

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Frying Pan

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.

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Water

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Pot

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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Water

Parsley

Pasta

Sauce

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.

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Tuna

Cooking Oil

Sauce

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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Sancerre