When winter makes its presence felt and the cold envelops the days, one of the most comforting and flavorful recipes is undoubtedly lagane and chickpeas. This dish, typical of Basilicata, encapsulates the simplicity of genuine ingredients and the tradition of a cuisine that knows how to warm the soul. Lagana, a handmade fresh pasta, appears in the form of wide, rustic fettuccine, perfect for embracing the creaminess of the chickpeas, which must be soaked overnight before cooking. This step is essential, as it allows the legumes to rehydrate and become tender, creating a delightful contrast with the pasta's texture. The preparation requires a certain skill: the wheat flour dough, worked energetically until smooth, is then cut into wide strips to enhance the rusticity of the dish. Cooking the chickpeas, preferably in a clay pot, imparts a unique flavor, while the addition of fresh tomatoes, extra virgin olive oil, and a touch of rosemary further enriches everything, creating a harmony of flavors that unfolds with every bite. Lagane and chickpeas is a dish that is perfect for a family Sunday lunch, but it can also be an excellent choice for a dinner among friends, paired with a good local red wine. In some regional variations, you may find additions of chili or different aromatic herbs, making each interpretation unique and special. This dish represents not only a moment of conviviality but also a way to rediscover the roots of a territorial cuisine that knows how to enhance simple ingredients, transforming them into a masterpiece of flavor.

Knead the flour with enough warm water to obtain a smooth and consistent dough. Work it energetically for a long time, then roll it out with a rolling pin to create a thin sheet. Cut it into fettuccine about one centimeter wide. Meanwhile, cook the chickpeas (soaked overnight) in unsalted water, preferably in a clay pot. Cook them slowly. Sauté the garlic clove in oil until golden, remove it, then add the tomatoes, peeled, seeded, and chopped, along with rosemary and salt, and let it reduce for 10 minutes. When the chickpeas are almost cooked, separately cook the lagane in salted water and drain them al dente. Pour the chickpeas and pasta into a bowl and dress them with the prepared sauce. Let it rest for a few minutes and serve.