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 lb. medium-sized ribbed pasta shells
1 1/2 cups 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
1/4 lb. sliced prosciutto, cut into wide strips
Freshly ground black pepper to taste
1/2 cup grated parmesan cheese (optional)

Description

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