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 the 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.54 Kcal (957 kJ) | ||
| Calories from fat | 74.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.24g | 13% | |
|---|---|---|---|
| Cholesterol | 30.75mg | 10% | |
| Sodium | 977.96mg | 41% | |
| Potassium | 307.65mg | 7% | |
| Total Carbs | 31.17g | 10% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 8.11g | 16% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 110.46 Kcal (462 kJ) | ||
| Calories from fat | 35.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 13% | |
|---|---|---|---|
| Cholesterol | 14.86mg | 10% | |
| Sodium | 472.68mg | 41% | |
| Potassium | 148.7mg | 7% | |
| Total Carbs | 15.07g | 10% | |
| Sugars | 2.24g | 19% | |
| Dietary Fiber | 1.06g | 9% | |
| Protein | 3.92g | 16% | |
| Vitamin C | 9.9mg | 34% | |
| Iron | 0.9mg | 11% | |
| Calcium | 24.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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