Fish is not my favourite, but the rest of my family enjoys it, so I've been on the look-out for inventive ways to serve it. This is recipe is really quick and made from ingredients we always have on hand. My four-year-old didn't want to try the sauce--she wanted to know where her traditional meat sauce was--but she ate some tuna and plain noodles.
Ingredients:1 1/2 cups canned tomatoes, diced1 tbsp olive oil1 small onion, thinly sliced3/4 tsp fennel seedszest of 1 orange or lemon1 cup chick peas, drained & rinsed12 oz spaghetti, cooked to package directions1/2 tsp salt1/8 tsp black pepper1/4 cup fresh parsley, choppedDirections:
- Drain tomatoes, reserving juices. chop tomatoes. Set tomatoes and juices aside.
- In large frying pan, heat oil over medium heat.
- Cook onion for five to seven minutes, stirring occasionally, until softened.
- Stir in fennel seeds and orange rind; cook stirring for 1 minute.
- Stir in tomatoes and juices. Bring to a boil, then reduce heat to low and cook for 10 minutes.
- Meanwhile cook pasta according to package directions.
- Stir in tuna and chickpeas. Cook, covered, for 1 minute or until heated through.
- Drain pasta, reserving 1 cup of pasta cooking water.
- Toss pasta with reserved cooking water and sauce.
- Season with salt and pepper. Garnish with parsley and orange rind.
Inspiration: President's Choice food flier