Thursday, September 24, 2009

Mmmmmmmm Good

Fedelini with Tuna and Chickpeas


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



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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