Ingredients

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

Directions

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 pan from the heat.

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. Makes 4 servings. — From "Quick From Scratch Pasta Cookbook" from Food & Wine magazine (American Express, distributed by Sterling).