The spaghetti with tender greens, garlic, oil, and chili light is a tasty alternative to the typical summer Sicilian pasta soup with tender greens.
A light and fragrant spaghetti dish that is different from the usual and perfect for summer.
Flavorful garlic, oil, and chili dressing prepared off the heat.
What are tender greens?
Tender greens are the leaves and sprouts of light green long squash plants – snake squash or cucuzza longa – which are soft and have a characteristic hairiness that makes them easily recognizable.
In Sicily, they are a true seasonal delight
They are available from June to October, a period that is extended with greenhouse cultivation.
Widespread in Sicily, they are almost impossible to find elsewhere, unfortunately, but they are a true delicacy.
Some have spotted them in a market in Milan, but mostly know that they can be grown on a balcony.
Curiosities and local names
In Italian, tender greens are “translated” as tenerezze.
Every area of Sicily has its name:
tenerumi, tennarume, tinniruma, tinnirumi in Palermo, Trapani, Ragusa;
taddi, talli, tanni di cucuzza in Messina, Catania, Syracuse, Agrigento, Enna, Caltanissetta;
pumpkin tops in some areas.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
Ingredients
- 160 g spaghetti
- 1 bunch tender greens
- to taste water
- 1 pinch salt
- 1 pinch baking soda
- 1 pinch garlic powder
- 2 dried red chilies (whole)
- 4 stems parsley
- 2 g garlic, oil, and chili seasoning
- 1 drizzle extra virgin olive oil
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- Knife
- Cutting Board
- 1 Pot IMCO or normal
- 1 Pan with lid, preferably glass
Preparation
First, you need to select and wash the tender greens thoroughly.
Due to the wind, they may be full of sand or soil, which may be retained by the hairiness of the leaves and stems and noticeable even after cooking.Select:
– the tenderest parts of the leaves, removing the tough and damaged ones;
– the tenderest parts of the stems, removing the tough and woody ones;
remove the strings.Immerse selected leaves and stems in a basin with plenty of water for about half an hour, stirring gently from time to time.
Rinse the tender greens thoroughly under running water.
In a pot, bring the necessary salted water to a boil to cook the tender greens.
Add the tender greens, a pinch of baking soda – to keep the vegetable bright green – and mix.
Cook for about 10 minutes.With the help of a slotted spoon, transfer the boiled tender greens to a colander.
Save the cooking water of the tender greens for cooking the pasta.
In a pan, heat a sprinkle of garlic powder, a couple of dried red chilies, and some parsley stems plus the garlic, oil, and chili seasoning mix and turn off the heat.
Briefly heatjust enough to allow the garlic and chili to release all their aromas, fragrances, and flavors.Always off the heat, drizzle the ingredients and seasoning with a base of oil.
Remove the red chilies and parsley stems from the pan.
Still off the heat, add the boiled tender greens: roughly chop a small part and finely chop the rest with a knife.
Adjust the salt, grind the pepper, and drizzle with a dash of extra virgin olive oil.Cook the pasta in the cooking water of the tender greens if you saved it, rinse it under running water and drain it.
Barely heat the dressing – the oil should not cook – then add the pasta to the pan and mix with tender greens, garlic, oil, and chili.
Plate.
Your spaghetti with tender greens, garlic, oil, and chili light is ready.
Storage, Tips, and Variations
The garlic, oil, and chili seasoning can become a base for the preparation of numerous dishes: always keep it ready in the pantry!
As an alternative to spaghetti, you can also use short pasta shapes like penne or fusilli, preferably whole grain.
FAQ
Did you know that tender greens can be grown on a balcony?
If you have a balcony or a small garden, you can try growing a Sicilian long squash plant: it grows well in a pot, needs sun and regular water, and in a few weeks, it will gift you tender leaves and sprouts ready to cook.
Here is the link to buy the Sicilian long lagenaria squash seeds.Should tender greens always be boiled first?
Yes, it is advisable to boil them first to remove the hairiness, make the leaves more digestible and tender, and eliminate any sand or soil residues.
