Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto
Photo by Rita Maas


  • 4 salt-packed anchovies, boned and rinsed (or 8 oil-cured anchovies)
  • 4 large cloves garlic
  • Freshly ground black pepper
  • 16 large basil leaves, washed and thoroughly dried
  • ¼ lb. sliced prosciutto, cut into wide strips
  • 1 small bulb fennel, trimmed and coarsely chopped (about 2 cups)
  • 5 Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • 12 cherry tomatoes, cut into quarters or eighths, depending on size
    • 1-½ cups cooked, drained chickpeas (or canned, rinsed)
    • 1 lb. medium-size ribbed pasta shells
    • ½ cup grated Parmigiano-Reggiano (optional)

Finely chop the anchovies, basil, and garlic and transfer to a small bowl. Whisk in the olive oil and set aside. Bring a large pot of well-salted water to a boil and cook the shells. When the pasta is almost al dente, add the chickpeas to warm them. As soon as the pasta is al dente, drain it and ...

View full recipe at Fine Cooking


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