Pasta con i Tenerumi

Name: Pasta con i Tenerumi
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Siciliana
Ingredients: 600 g tenerumi (tender leaves and shoots of the cucuzza squash); 400 g ripe plum tomatoes; 280 g Spaghetti; 45 ml Extra virgin olive oil; 3 cloves Garlic; 10 g Fine sea salt; 2 g freshly ground black pepper; 40 g caciocavallo cheese (semi-aged stretched-curd cheese)

A light, brothy Sicilian summer soup of broken spaghetti simmered with tender cucuzza squash greens, fresh tomatoes, and garlic.

🇮🇹Italy· Sicily

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 8 gathered

Servings

600 g tenerumi (tender leaves and shoots of the cucuzza squash) — trimmed of tough stalks and washed thoroughly
400 g ripe plum tomatoes — peeled, seeded, and roughly chopped
280 g Spaghetti — broken into short lengths
45 ml Extra virgin olive oil — plus extra to finish
3 cloves Garlic — thinly sliced
10 g Fine sea salt — to taste
2 g freshly ground black pepper — optional
40 g caciocavallo cheese (semi-aged stretched-curd cheese) — finely grated for serving

Equipment

•Large soup pot
•Wide frying pan
•Colander
•Chef's knife
•Ladle

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 10 g
carbs: 62 g
fibre: 5 g
protein: 13 g
calories: 380 kcal

Instructions

1
Strip the tender leaves and shoots from the cucuzza vines, discarding tough stems.
2
Wash the greens repeatedly in cold water to remove any garden grit.
3
Bring a large pot of lightly salted water to a gentle rolling boil.
4
Plunge the greens into the boiling water and cook for ten minutes until tender.
5
Meanwhile, warm the extra-virgin olive oil in a wide frying pan over medium heat.
6
Add the sliced garlic and sizzle gently until fragrant without letting it brown.
7
Stir in the chopped tomatoes and simmer for ten minutes until soft and juicy.
8
Transfer the cooked tomato sauce into the pot containing the greens and broth.
9
Add the broken spaghetti directly to the simmering broth and stir well.
10
Cook until the pasta is al dente, stirring occasionally to prevent sticking.
11
Ladle into wide soup bowls and finish with grated caciocavallo and olive oil.

Chef's tips

Look for young, velvety squash leaves with soft tendrils for the best texture. Let the soup rest for five minutes before serving, as the broth is traditionally eaten warm rather than piping hot.

Ingredient substitutions

tenerumi (cucuzza greens) → young courgette leaves or tender Swiss chard
caciocavallo cheese → aged salted ricotta (ricotta salata) or mild pecorino

Storage

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Gently warm over low heat with a splash of water, or enjoy cold at room temperature.

Common mistakes to avoid

•Failing to wash the leafy greens thoroughly, leaving gritty soil in the delicate broth.
•Using tough, fibrous mature leaves instead of tender shoot tips and young foliage.
•Draining the cooking water instead of cooking the pasta directly in the vegetable liquor.

Serving suggestions

Serve in shallow soup bowls with a drizzle of robust Sicilian extra-virgin olive oil.Offer crusty semolina bread alongside to mop up the fragrant broth.