Fennel and orange zest complement one another as well as the pantry staples canned tuna, chickpeas, and tomatoes. If you don't happen to have fedelini on hand, spaghettini or vermicelli would be fine.Plus: More Pasta Recipes and Tips
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.
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.