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Pasta con i tenerumi is a Sicilian summer pasta made by simmering the leaves and tender shoots of the cucuzza vine with cherry tomatoes and garlic. Broken spaghetti cooks right in the same pot, so the dish lands between a soup and a pasta.
These Sicilian greens taste mild and slightly sweet, with a grassy edge. The tomatoes add acidity, and the starch from the pasta thickens the broth without any cream. Total time is 40 minutes.
One judgment call matters here: the stems. Anything thicker than a pencil stays stringy no matter how long it simmers, so snap each stem where it stops bending easily and discard the rest.
Practical pantry note: if you can’t find tenerumi, Swiss chard is the closest swap. Serve it straight from the pot with pecorino and black pepper.
Why You’ll Love This Recipe
- Ready in 40 minutes with one pot and a kettle
- Cheap pantry staples plus one seasonal summer green
- Light, brothy texture that suits hot weather
- The greens base can be made and frozen ahead
Ingredient Notes
- Tenerumi: Look for them at farmers markets and Italian grocers from June to September. Swiss chard or zucchini vine tips are the closest substitutes.
- Spaghetti: Broken spaghetti is the traditional shape here. Ditalini or other small tubes also work if you adjust the time to the package minus 1 minute.
- Cherry tomatoes: Ripe cherry tomatoes give sweetness and acidity. Out of season, use 400 g canned whole plum tomatoes, crushed by hand.
- Pecorino: Pecorino adds the salt and tang that finish the broth. Ricotta salata is a milder swap, and a spoonful of toasted breadcrumbs works for a vegan bowl.
- Extra-virgin olive oil: Use a fruity Sicilian oil if you have one. It flavors the broth twice, once at the start and once as a raw drizzle at the end.
Pasta con i Tenerumi: Sicilian Greens and Tomato Pasta
Ingredients
Method
- Snap the tenerumi stems where they stop bending easily and discard the thick, stringy lower parts. Wash the leaves and shoots in three changes of cold water, then chop everything into 5 cm / 2-inch pieces. Break the spaghetti into 3 to 4 cm / 1 1/2-inch pieces and boil a kettle of water.
- Warm the olive oil and garlic in a 28 cm / 11-inch Dutch oven (5-quart / 4.7 L) over medium-low heat for 1 minute, until the garlic is pale gold and fragrant. Add the tomatoes and red pepper, raise the heat to medium, and cook for 4 minutes, pressing with a wooden spoon, until the tomatoes collapse and release their juice.
- Add the tenerumi in handfuls, stirring until each batch wilts, about 2 minutes in total. Pour in the 1 L / 4 1/4 cups of just-boiled water, add the salt, and bring back to a boil. Partly cover and simmer for 8 minutes, until a stem is tender when you bite it.
- Stir in the spaghetti and push it under the liquid. Simmer uncovered over medium heat for 9 minutes, stirring every minute or two, until the pasta is al dente and the broth is slightly thick. If the pot tightens before the pasta is done, add 60 ml / 1/4 cup of hot water at a time.
- Taste and adjust the salt. Ladle into warm, wide bowls and top with the pecorino, black pepper, and a drizzle of olive oil. Serve within 10 minutes of finishing.
Notes
- Break the spaghetti by hand into 3 to 4 cm pieces. Exact lengths don't matter.
- Sand collects in the leaf folds, so wash the tenerumi in three changes of water.
- Salt in stages: 1 tsp in the pot, then adjust after the pecorino goes on.
- Serve within 10 minutes of finishing, since the pasta keeps absorbing the broth.
Tips for Success
- Snap each stem where it stops bending easily and discard the thick lower part, so every bite of green is tender rather than stringy.
- Wash the chopped tenerumi in three changes of cold water, lifting the greens out each time so the grit stays in the bowl.
- Stir the pasta every minute or two during its 9 minutes in the pot, since broken spaghetti sticks to the bottom before it releases starch.
- Keep the kettle hot and add 60 ml / 1/4 cup of water at a time if the broth tightens before the pasta is al dente.
- Serve straight from the pot within 10 minutes of finishing, because the pasta keeps absorbing broth and the soup turns thick as it sits.
Variations
- Swap the spaghetti for 300 g ditalini or broken short tubes, and cook for the package time minus 1 minute.
- Add one peeled, diced potato (about 150 g) with the hot water for a thicker, starchier broth that suits cooler evenings.
- Use crumbled ricotta salata instead of pecorino for a milder finish, or skip cheese and top with toasted breadcrumbs for a vegan bowl.
Storage and Reheating
Pasta con i tenerumi keeps in the refrigerator for up to 2 days in an airtight container. Cool it for no more than 2 hours before it goes in. The pasta keeps absorbing broth, so cold leftovers look more like a thick stew than a soup.
To reheat, put a portion in a saucepan with 60 to 120 ml / 1/4 to 1/2 cup of water. Cover and warm over medium-low heat for 5 to 6 minutes, stirring, until it loosens and steams. In the microwave, use a covered bowl with a splash of water and heat in 90-second bursts, stirring between each.
For make-ahead, stop after the greens have simmered 8 minutes. Cool that base, then refrigerate it for up to 3 days or freeze it for up to 3 months. Bring it back to a simmer and add the pasta fresh. Don’t freeze the finished dish, because the spaghetti turns mushy.
Serving Suggestions
Serve pasta con i tenerumi in wide, shallow bowls straight from the pot. Top each bowl with grated pecorino, black pepper, and a thin drizzle of raw olive oil. Spoon the broth over the pasta so each portion gets both.
On the side, put out a salad of sliced tomatoes and red onion with dried oregano, plus crusty bread for the last of the broth. Grilled sardines or a fried egg on top turn it into a larger meal. A chilled Sicilian white such as Grillo suits the greens.
FAQ
Why are my tenerumi stringy and tough in the pasta?
Tenerumi turn stringy when the stems are too thick or too old, and extra simmering won’t soften them. Snap each stem where it stops bending easily and keep only the tender top portion, roughly pencil-thin or thinner. After 8 minutes of simmering, bite a stem. It should be soft with no fibrous pull.
Can I use Swiss chard instead of tenerumi?
Yes, Swiss chard is the closest substitute, though it tastes earthier. Use 500 g, slice the stems thin, and add them to the tomatoes first and the leaves a few minutes later so both finish together. Zucchini vine tips or beet greens also work. Skip kale, which stays chewy in a brothy pasta.
Can I freeze the tenerumi base and add the pasta later?
Yes, but only the base. Cook the recipe through the 8-minute greens simmer, cool it, and refrigerate up to 3 days or freeze up to 3 months. Reheat to a simmer, then add the pasta fresh. Finished pasta keeps only 2 days in the fridge because it keeps absorbing broth and turns soft.
What goes well with pasta con i tenerumi on the table?
A crisp tomato and red onion salad, crusty bread, or grilled sardines all sit well next to it. The pasta is light and brothy, so something sharp or charred balances it. For wine, a chilled Grillo or Catarratto from Sicily matches the greens without overpowering them.
Is pasta con i tenerumi vegan, or can I make it dairy free?
The base is already vegan, since only the pecorino adds dairy. Leave it out and finish each bowl with 1 tbsp extra olive oil and a spoonful of toasted breadcrumbs for the salty crunch. Add a pinch more salt at the end, since the cheese was seasoning the broth.
What is the difference between tenerumi and cucuzza?
Tenerumi are the leaves and tender shoots of the cucuzza plant, while cucuzza is the long, pale green squash the same vine produces. Some Sicilian cooks add cucuzza chunks to the same pot. This version uses the leaves only, which keeps the broth lighter and the cooking time near 40 minutes.