Pasta shells with chickpeas, fennel, tomatoes and prosciutto

4 Servings

Ingredients

Quantity Ingredient
4 Salt-packed anchovies; boned and rinsed, (or 8 oil-cured anchovies)
16 larges Basil leaves; washed and thoroughly dried
4 larges Cloves garlic
5 tablespoons Extra-virgin olive oil
1 pounds Medium-sized ribbed pasta shells
1½ cup Cooked; drained chickpeas
1 small Bulb fennel; trimmed and coarsely chopped, (about 2 cups)
12 Cherry tomatoes; cut into quarters or eighths, depending on size
¼ pounds Sliced prosciutto; cut into wide strips
Freshly ground black pepper to taste
½ cup Grated Parmesan cheese; (optional)

Directions

Finely chop the anchovies, basil, and garlic and transfer to a small mixing 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 the chickpeas well. Pour the olive-oil mixture into the pot, add the pasta and chickpeas, and toss thoroughly with the fennel, tomatoes, and prosciutto. Season with pepper and let the pasta rest for 3 to 5 min., loosely covered. Toss with the grated Parmesan, if you like, and serve.

Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998

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