Who has eaten the summer squash called cucuzza which looks like a baseball bat? Well, the leaves are edible, they are called tenerumi, and in the Palermo area they are served with pasta as a thick soup. It's a great way to use a very vigorous plant, and Maria shares her recipe. Zucchini/courgette leaves are also edible, so you can swap these if you want. Maria's recipe is:

For the tomato sauce: olive oil, 1 kilo best flavoured tomatoes, skinned and pureed, 6 garlic cloves, a generous handful of basil leaves, salt
For the pasta: 300g spaghetti, or bucatini no.5, 500g cucuzza or zucchini flesh, 200g tenerumi or similar leaves. Around 2 litres of water and 2 teaspoons of salt

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