Instructions: In a large frying pan, heat the oil over moderately low heat.

Add the onion and cook, stirring occasionally, until translucent, about five minutes. Add the fennel seeds, orange zest and salt and pepper. Cook, stirring, for one 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 six minutes. Reserve about 1/2 cup of the pasta water.

Drain the pasta and toss with sauce, 1/4 cup of the reserved pasta water and parsley. If the sauce seems too thick, add more of the reserved pasta water.

Cooks note: 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.

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