Pasta with Tenerumi

Method

1. Heat a generous amount of olive oil in a pan and sauté two cloves of garlic (one peeled, one with skin) and chili pepper over high heat.
2. Add boiling water to the pan to prevent the garlic from burning.
3. In a separate pot, blanch the tenerumi (zucchini leaves) in boiling water until the water turns green.
4. Add the broken reginette pasta directly into the pot with the blanched tenerumi and cook like a risotto, gradually adding more cooking water.
5. Meanwhile, roughly chop the larger tenerumi leaves and add them to the pasta.
6. When the pasta is almost done, add a spoonful of tomato extract (concentrate) and stir to dissolve.
7. Remove the garlic cloves.
8. Season with salt, then add chopped fresh parsley (stems first, then leaves).
9. Turn off the heat, add grated pecorino cheese and mix gently.
10. Serve in a bowl with a little extra cooking water for a brothy consistency.