Citrusy Tuna and Chickpea Pasta

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, diced

1 tbsp olive oil

1 small onion, thinly sliced

3/4 tsp fennel seeds

zest of 1 orange or lemon

1 cup chick peas, drained & rinsed

12 oz spaghetti, cooked to package directions

1/2 tsp salt

1/8 tsp black pepper

1/4 cup fresh parsley, chopped

Directions:

1. Drain tomatoes, reserving juices. chop tomatoes. Set tomatoes and juices aside.
2. In large frying pan, heat oil over medium heat.
3. Cook onion for five to seven minutes, stirring occasionally, until softened.
4. Stir in fennel seeds and orange rind; cook stirring for 1 minute.
5. Stir in tomatoes and juices. Bring to a boil, then reduce heat to low and cook for 10 minutes.
6. Meanwhile cook pasta according to package directions.
7. Stir in tuna and chickpeas. Cook, covered, for 1 minute or until heated through.
8. Drain pasta, reserving 1 cup of pasta cooking water.
9. Toss pasta with reserved cooking water and sauce.
10. Season with salt and pepper. Garnish with parsley and orange rind.

Inspiration: President's Choice food flier