One of the most iconic recipes of Sicilian home cooking. The tenerumi are pure delicacy, and for this reason, young oil becomes the star: a drizzle raw and the dish comes to life.
In a saucepan, lightly brown the garlic in a little oil, then remove it. Add the peeled tomatoes cut into small cubes, salt, and let it cook on low heat for about 15 minutes until you get a thick sauce.
Meanwhile, choose the greenest and most intact leaves of the tenerumi, wash them under running water, drain them well, and then cut them into strips. Peel the long zucchini, divide it in half lengthwise, and chop it into pieces.
Bring a large pot of salted water to a boil; add the tenerumi and zucchini, and cook for 5-10 minutes, then combine the broken spaghetti (if you haven't already bought them broken). Cook following the times indicated on the package.
Drain some of the water (but leave a little at the bottom) and add the sauce prepared earlier. Gently stir so that the pasta absorbs the flavor well.
Let the pasta rest for a minute in the pan, add a sprinkle of pepper to taste, transfer to plates, and serve immediately.
Complete with a generous drizzle of Olio Limera EVO raw.
Tenerumi are found in the summer; if abundant, they can be frozen for use out of season. Traditionally, picchi pacchi is used, which is sometimes prepared with onion instead of garlic.
Italy, Sicilia
| Energy (kcal) | 67.11 |
| Carbohydrates (g) | 12.95 |
| of which Sugars (g) | 2.47 |
| Fat (g) | 0.41 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 3.06 |
| Fiber (g) | 1.32 |
