To make pasta with cucuzza and tenerumi, you will need a cucuzza squash weighing about 1½ pounds; 5 or more “tenerumi” shoots; a medium red onion finely sliced; a generous handful of freshly picked Italian flat-leaf parsley; 2 cups of fresh tomato puree, which can be made by boiling about 1½lbs tomatoes in abundant water until the skins begin to crack open, then draining and passing them through a food mill; ⅟4 cup olive oil; salt and Italian red peperoncino to taste, and one pound of cavatelli pasta.
|Cavatelli from Assenti Pasta San Diego|
Add olive oil to a large sauté pan. Sauté the onion until it is translucent but not browned. Add two cups of tomato puree and cook about 10 minutes over medium heat, adjusting the salt and adding ground or whole peperoncino to taste. Add the drained cucuzza, tenerumi and pasta to the sauce and toss well over high heat. Adjust the seasonings and remove from heat, sprinkle with parsley and serve piping hot. We do not generally serve cheese with this dish.
|A grateful Michael kisses Zia Dora!|
Buon apetito and ciao a presto!