Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

Ingredients

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

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