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

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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