I found this recipe on Delish.com and made a few adjustments. It was surprisingly delicious and you couldn't even taste the tuna (just in case you don't like tuna). In fact, I think next time I'll add 2 cans of tuna to up the protein content. My husband actually said he could eat it all the time! That was huge, because he has always said the idea of tuna noodle casserole grossed him out. This is totally different from that old recipe.
- 2-3 tablespoon(s) EVOO
- 1 medium onion, chopped
- 1 teaspoon fennel seeds
- Grated zest from 1 orange
- 1 1/2 teaspoon(s) sea salt
- 1/4 teaspoon(s) fresh-ground black pepper
- 1 15oz canned petite diced tomatoes
- 1or2 can(s) tuna packed in oil, drained
- 1 2/3 cup(s) canned drained chickpeas (one 15-ounce can), rinsed (also known as Garbanzo beans)
- 3/4 pound barilla plus angel hair
- 1/4 cup chopped fresh parsley
- reserved pasta water (optional)
- 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 the chickpeas, cover, and remove the pan from the heat.
- In a large pot of boiling, salted water, cook the angel hair 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. (I didn't add any water)
- Toss cooked noodles with sauce and serve immediately.