Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

Ingredients

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