Italian

pasta shells with chickpeas, fennel,
tomatoes & prosciutto
S e r v e s 4
4 salt-packed anchovies, boned
and rinsed (or 8 oil-cured
anchovies)
16 large fresh basil leaves,
washed and thoroughly dried
11/2
4 large cloves garlic, peeled
5 Tbs. extra-virgin olive oil
1 lb. medium-sized ribbed pasta
shells
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
1/2
lb. sliced prosciutto, cut into
wide strips
Freshly ground black pepper
cup grated Parmesan
(optional)
Prosciutto can be salty, so taste it before you add the entire amount. Goodquality
canned chickpeas work just fine in this recipe.
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 minutes, loosely covered. Toss with the grated
Parmesan, if you like, and serve. —Clifford Wright
PER SERVING: 850 CALORIES | 36G PROTEIN | 118G CARB | 26G TOTAL FAT | 4G SAT FAT |
16G MONO FAT | 4G POLY FAT | 35MG CHOL | 1,390MG SODIUM | 11G FIBER
P A S TA 95