Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

Photo by Rita Maas
Ingredients
- 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 ...
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