Tradition in the kitchen

Ingredients for 4 people
1 kg tenerumi approximately 2 bunches
350 g spaghetti
500 g cooked popped mussels
3 ripe or peeled copper tomatoes
3 cloves of garlic
extra virgin olive oil to taste
Salt to taste
chili pepper to taste
You’ll also need
mussel cooking water to taste
20 g toasted breadcrumbs
Grated Caciocavallo cheese to taste


Clean the tenerumi*: take the most tender leaves together with the tender part of the stem and remove the fibrous part.

Rinse them several times under running water to eliminate soil residues. As soon as they are clean, boil them for a few minutes in a pan with salted water.

In the meantime, prepare the picchi pacchi*: in a large pan, sauté the garlic, chilli pepper and plenty of extra virgin olive oil over a low heat. Add the tomatoes from which you have removed the skin and cut into small pieces. Salt to taste.

Add the already popped mussels and cook for a few more minutes. Add a little of the cooking water from the mussels so that the sauce does not dry out.

Drain the tenerumi with the help of a slotted spoon without throwing away the cooking water. Put them in a bowl, cut them coarsely with scissors and add them to the pan with the sauce and mussels.

In the meantime, cook the pasta in the water where you cooked the tenerumi and, after a few minutes, drain it directly into the pan with the sauce. Give a drizzle of extra virgin olive oil and stir in the sauce. If necessary, add a little more cooking water.

At this point, you can decide to add the toasted breadcrumbs in a pan and the grated caciocavallo. Or, you can decide to add these last two ingredients after serving.

* Tenerumi = leaf of long Sicilian Zucchini

* Picchi pacchi = chopped peeled tomato

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