Pasta With Tenerumi: A Sicilian Summer Classic

The scent of summer in Sicily always brings me back to my grandmother’s kitchen. The air, thick with the humid heat, would be punctuated by the earthy aroma of tenerumi simmering on the stove. As a child, I remember being fascinated by these long, slightly fuzzy greens – the leaves and tender shoots of the cucuzza squash. They looked like nothing else I’d ever seen, and my grandmother transformed them into the most comforting, flavorful pasta dish imaginable, a taste of sunshine and family that I carry with me always.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 3
• Dietary Type: Vegetarian (can be made vegan by omitting Parmesan cheese)

Ingredients

• 2 cups spinach (or leaves from cucuzza vine – tenerumi)
• ½ lb dried long pasta (such as spaghetti, bucatini, or linguine)
• ½ medium onion, thinly sliced
• 1 medium potato, cut into small cubes
• Extra virgin olive oil
• Sea salt and pepper
• Parmesan cheese, for grating (optional)

Equipment Needed

• Large pot for boiling pasta
• Large saucepan or pot for the sauce
• Colander
• Knife
• Cutting board
• Cheese grater (optional)

Instructions

1. Begin by preparing the tenerumi (or spinach). If using tenerumi leaves from the cucuzza vine, wash them thoroughly, removing any tough stems or overly thick parts. Chop coarsely. Spinach only needs a good wash and a rough chop.

2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta in a colander.

3. While the pasta is cooking, prepare the sauce. In a large saucepan or pot, heat a generous amount of extra virgin olive oil over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to burn the onions. You want them to become sweet and fragrant.

4. Add the diced potato to the softened onions and continue to cook for about 5 minutes, stirring occasionally, until the potatoes are slightly softened on the outside.

5. Add the prepared tenerumi (or spinach) to the pot. Stir well to combine with the onions and potatoes. The greens will wilt down quickly.

6. Add about a glass (approximately 1 cup) of water to the pot. Season with ½ teaspoon of sea salt (or more, to taste) and a pinch of black pepper.

7. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently until the vegetables are tender. This usually takes about 15-20 minutes, but check the potatoes for doneness. They should be easily pierced with a fork. If the mixture becomes too dry, add a little more water.

8. Once the vegetables are tender, add the drained pasta to the pot with the sauce. Toss well to combine, ensuring that the pasta is evenly coated with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up and create a creamy consistency.

9. Adjust the seasoning to taste. Add more salt and pepper if needed.

10. Remove from heat and transfer the pasta with tenerumi to serving plates. Drizzle each plate with a generous amount of extra virgin olive oil and, if desired, grate some Parmesan cheese over the top. Serve immediately.

Expert Tips & Tricks

• Tenerumi Substitutions: If you can’t find tenerumi, spinach is the most common and readily available substitute. You can also use other leafy greens like Swiss chard or kale, but they will have a slightly different flavor profile. If using kale, you may need to cook it a bit longer to soften it properly.
• Pasta Water is Key: Don’t skip reserving the pasta water! It’s starchy and helps to bind the sauce to the pasta, creating a more cohesive and flavorful dish. The starch in the water emulsifies with the olive oil and creates a silky sauce.
• Flavor Boost: For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sauce while cooking the onions. This will add a subtle warmth to the dish.
• Vegan Option: To make this dish vegan, simply omit the Parmesan cheese. The dish is delicious on its own without the cheese. You can also add a sprinkle of nutritional yeast for a cheesy flavor.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the sauce and toss with freshly cooked pasta when you’re ready to serve.

Serving & Storage Suggestions

Serve Pasta with Tenerumi immediately while it’s hot. It’s delicious on its own or as a side dish to grilled fish or chicken. A simple green salad and some crusty bread are the perfect accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. If reheating on the stovetop, you may need to add a little water or olive oil to prevent the pasta from drying out. It is not recommended to freeze this dish as the pasta and vegetables can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	349 kcal	N/A
Calories from Fat	11 g	N/A
Total Fat	1.3 g	2%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	24.4 mg	1%
Total Carbohydrate	71.7 g	23%
Dietary Fiber	4.7 g	18%
Sugars	2.8 g	N/A
Protein	12.1 g	24%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free pasta for a gluten-free version.
• Protein Boost: Add some cooked white beans or chickpeas to the sauce for a protein boost.
• Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the finished dish for a spicy kick.
• Regional Variations: In some parts of Sicily, tomatoes are added to the sauce. You can add a can of diced tomatoes or some fresh chopped tomatoes to the pot along with the tenerumi.
• Cheese Alternatives: Pecorino Romano can be used instead of Parmesan cheese.

FAQs (Frequently Asked Questions)

Q: What are tenerumi?

A: Tenerumi are the leaves and tender shoots of the cucuzza squash vine. They are a popular ingredient in Sicilian cuisine, known for their mild, slightly sweet flavor.

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can use frozen spinach. Thaw it completely and squeeze out any excess water before adding it to the pot.

Q: How do I know when the potatoes are done?

A: The potatoes are done when they are easily pierced with a fork. They should be tender and not crunchy.

Q: Can I make this dish ahead of time?

A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the sauce and toss with freshly cooked pasta when you’re ready to serve.

Q: What kind of pasta works best with this dish?

A: Long pasta shapes like spaghetti, linguine, or bucatini work best. The sauce clings nicely to these shapes.

Final Thoughts

This Pasta with Tenerumi is a true taste of Sicilian summer – simple, flavorful, and deeply satisfying. Whether you use tenerumi or the readily available spinach, this dish is sure to become a new favorite. I encourage you to try this recipe and share it with your loved ones. Pair it with a crisp glass of white wine and enjoy the taste of sunshine on your plate. Buon appetito!