One of the most identity-rich recipes of Sicilian home cooking. The tenerumi are pure delicacy, and for this reason the young oil becomes the protagonist: a drizzle raw and the dish comes to life.
In a saucepan, sauté the garlic in a little oil, then remove it. Add the diced peeled tomatoes, season with salt, and let cook on low heat for about 15 minutes until you obtain a thick sauce.
In the meantime, select 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 lengthwise in half, 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 add the broken spaghetti (if you haven't bought it already 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 mix so that the pasta is well flavored.
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 Limera EVO oil raw.
Tenerumi can be 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 |
