Spaghetti con tenerumi

 

leaves of tenerumi zucchina lunga annasfoodstories
Zucchini lungo and tenerumi.

This dish is easy to make, it’s healthy and taste delicious. My friend and teacher Lucia make it like a minestrone or vegetable soup. You can make it as a pasta-dish, then you double the amount of pasta and add only 1/2 a cup with pasta water to the sauce. Tenerumi is leaves from a long Sicilian zucchini. If you don’t have tenerumi, you might use kale.

You need:

  • extra virgin olive oil
  • 2 cloves of garlic, with the skin on
  • 1 x 400g tin of whole tomatoes
  • 2 bunches of tenerumi / or 400g of kale, cleaned and roughly chopped
  • 150g spaghetti, preferably thin type
  • salt and freshly ground pepper

This is how you make spaghetti with tenerumi:

  • Put the garlic cloves with the skin on in a large pan with 3 tablespoons of extra virgin olive oil. Heat gently.
  • Add the tin of whole tomatoes into the pan. Stir and turn down the heat. Continue to cook for 20 minutes.
Garlic and tomatoes simmering.
  • When the sauce is ready cooked, remove the garlic. Or, if you love garlic, leave them in, as garlic-heaven surprise.
  • Bring a pan of water to the boil. Add 1-2 tablespoons of salt.
  • Put in the leaves and let simmer for 5 minutes.
cooking tenerumi annasfoodstories
Leaves boiling on low heat.
  • Break the spaghetti into pieces and boil in the same pan as the leaves.
  • Undercook the pasta with 2 minutes.
  • Reserve 1 cup of the pasta water and add to the tomato sauce.
  • Drain the leaves and pasta. Pour into the tomato sause. Stir gently.
  • Taste and season with salt and freshly ground pepper.
  • Leave to simmer on low heat for 2 minutes.
  • Turn off the heat. Let rest for some more minutes.
  • Serve with freshly ground pepper. Drizzle over  extra virgin olive oil.

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