2 tablespoon cooking oil
1 small onion, cut into thin slices
3/4 teaspoon(s) fennel seeds
Grated zest from 1/2 orange
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1 cup(s) canned crushed tomatoes
1 can tuna packed in oil
1 2/3 cup(s) canned drained chickpeas (one 15-ounce can), rinsed
3/4 pound(s) fedelini
1/4 cup(s) chopped fresh parsley
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Directions
1. 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.
4.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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