This pasta with Sicilian zucchini leaves is a very popular dish in Southern Italy and exactly in Sicily where this kind of very long shaped zucchini grows. Its velvety and very delicate leaves, called by locals ‘tenerumi’, are used in the summer several times a week to prepare this authentic pasta soup and they deliver an unique taste enhanced by onion, garlic, fresh tomato and extra virgin olive oil. If you happen to visit Sicily in the summer, do not miss this delicious dish. But remember, it is not something served in restaurants!
- 100 g of any short pasta shape
- 100 g Sicilian courgette leaves
- 1 medium Sicilian courgette
- 1 medium potato
- 1/2 onion
- 10 cherry tomatoes
- 1 garlic clove
- fresh basil
- extra virgin olive oil
- sea salt
METHOD Peel the courgette and the potatoes and chop them, chop the leaves, the onion and put everything in a medium pot filled with 3/4 of cold water.
Put on the hob and boil for 10 minutes. Add sea salt, pasta, cherry tomatoes and basil. When the skin of the tomatoes crack, take them out, put them in a plate, crush them with a fork and take away the skin.
In the same plate add the garlic clove previously crushed and 4 spoons of extra virgin olive oil.
When pasta is “al dente”, add the mixture of crushed tomatoes, garlic and olive oil and stir.
Serve immediately in pasta bowls.