Citrusy Tuna and Chickpea Pasta

By EdieK

Fennel has a slight licorice flavour, and is a commonly partnered with fish or seafood. You can use orange or lemon rind as you prefer; any citrus makes a great foil for fish. This recipe is a great way to stretch a can of tuna to feed six, without anyone feeling deprived.

Ingredients

• 1-1/2 cups (375 mL) PC Blue Menu Whole Tomatoes
• 1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
• 1 small onion, thinly sliced
• 3/4 tsp (4 mL) fennel seeds
• Finely grated rind of 1 orange or 1 lemon
• 1 can (170 g) PC Solid White Tuna Albacore Low Sodium In Water , drained
• 1 cup (250 mL) drained and rinsed PC Blue Menu Chick Peas
• 12 oz (375 g) PC Splendido Spaghetti
• 1/2 tsp (2 mL) salt
• 1/8 tsp (0.5 mL) freshly ground black pepper
• 1/4 cup (50 mL) chopped fresh parsley

Preparation

Step 1

1. Drain tomatoes, reserving juices. Chop tomatoes. Set tomatoes and juices aside.
2. In large frying pan, heat oil over medium-low heat. Cook onion for 5 to 7 minutes, stirring occasionally, or until softened. Stir in fennel seeds and half of the orange rind; cook, stirring, for 1 minute. Stir in tomatoes and juices. Bring to a boil. Reduce heat to low, cover and cook for 10 minutes. Stir in tuna and chickpeas. Cook, covered, for 1 minute longer or until heated through.
3. Meanwhile, in large saucepan of boiling salted water, cook spaghetti for 10 to 11 minutes or until tender but firm. Drain, reserving ½ cup (125 mL) pasta cooking water. Toss pasta and reserved pasta cooking water with the sauce. Stir in salt and pepper. Serve garnished with parsley and remaining orange rind.