Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network