300 g chickpeas
400 g fresh tagliatelle (called tria in Salento dialect)
1 peeled tomato
chops of peeled tomatoes
salt to taste
pepper to taste
Cook the chickpeas after having soaked them overnight in water with a handful of salt. After the water comes to the boil, strain them and move them to another saucepan with the vegetables chopped and fully cover with water.
Cook three quarters of the tagliatelle in salted boiling water, strain when “al dente”. Heat oil in a pan, fry the remaining tagliatelle in until golden brown. Mix the fried pasta with the one cooked in the water, add the vegetables, and dress with the hot oil. Sprinkle with freshly ground pepper.