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One of the most distinctive recipes of Sicilian home cooking. Tenerumi are pure delicacy, and for this very reason the young oil becomes the star: a drizzle of raw oil and the dish comes to life.
In a saucepan, brown the garlic in a little oil, then remove it. Add the peeled tomatoes cut into cubes, salt, and cook over low heat for about 15 minutes until you get a thick sauce.
Meanwhile, choose the greenest, most intact tenerumi leaves, wash them under running water, drain well, and then cut them into strips. Peel the long zucchini, split it in half lengthwise, and cut it into chunks.
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 did not buy it already broken). Cook according to the package instructions.
Drain part of the water (but leave a little at the bottom) and add the sauce prepared earlier. Mix gently so 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 raw Olio Limera EVO.
Italia, Sicilia
