One of the most iconic recipes of Sicilian home cooking. The tenerumi are pure delicacy, and for this reason, the young oil becomes the protagonist: a raw drizzle and the dish comes to life.
In a saucepan, brown the garlic in a little oil, then remove it. Add the diced peeled tomatoes, season with salt, and let cook over low heat for about 15 minutes until you get 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 pot; add the tenerumi and the zucchini and cook for 5-10 minutes, then add the broken spaghetti (if you haven't purchased them broken). Cook following the timing indicated on the package.
Drain some of the water (but leave a little at the bottom) and add the sauce prepared earlier. Gently mix 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.
Finish with a generous drizzle of Olio Limera EVO raw.
Tenerumi are found in 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 |
