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Ingredients

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

Description

Prosciutto Can Be Salty, So Taste It Before You Add The Entire Amount. I Find That Good-quality Canned Chickpeas Work Just Fine In This Recipe.

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