Fedelini with Tuna and Chickpeas

• FAST

Ingredients

1. 2 tablespoons cooking oil
2. 1 small onion, cut into thin slices
3. 3/4 teaspoon fennel seeds
4. Grated zest from 1/2 orange
5. 1 1/2 teaspoons salt
6. 1/4 teaspoon fresh-ground black pepper
7. 1 cup canned crushed tomatoes
8. 1 6-ounce can tuna packed in oil
9. 1 2/3 cups canned drained chickpeas (one 15-ounce can), rinsed
10. 3/4 pound fedelini
11. 1/4 cup 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.