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Fedelini with Tuna and Chickpeas


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Rate this recipe 5/5 (4 Votes)


  • 2 tablespoon(s) 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


Servings 4


Step 1

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. 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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