Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

Ingredients

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

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