Pasta with Sicilian Tenerumi and Olio Limera

In a saucepan, gently fry the garlic in a little oil, then remove it. Add the peeled tomatoes chopped into cubes, salt, and cook over low heat for about 15 minutes until you obtain a thick sauce.

Meanwhile, choose the greenest and intact leaves of the tenerumi, wash them under running water, drain them well, and then cut them into strips. Peel the long zucchini, cut it in half lengthwise, and chop it into pieces.

Bring plenty of salted water to a boil in a large saucepan; add the tenerumi and zucchini and cook for 5-10 minutes, then add the broken spaghetti (if you haven't already bought it broken). Cook according to the times indicated on the package.

Drain some of the water (but leave a bit at the bottom) and combine it with the previously prepared sauce. Stir gently so that the pasta absorbs the flavor well.

Let the pasta rest for a minute in the saucepan, add a grind of pepper to taste, transfer to plates, and serve immediately.

Complete with a generous drizzle of Olio Limera EVO raw.