Spaghetti with tenerumi

Soak the sun-dried tomatoes in lukewarm water. Wash the zucchini leaves thoroughly several times, removing the outer ones and keeping only the youngest and most tender. Boil them in plenty of salted water for about twenty minutes, then drain well, taking care to reserve the water which you will reuse to cook the pasta.

In a fairly large pan, sauté the chopped garlic and chili pepper in extra virgin olive oil. Add the vegetables and the coarsely chopped tomatoes and let them flavor for about ten minutes.

Meanwhile, break the spaghetti and boil them. Drain al dente and toss in the pan for a couple of minutes; if the preparation is too dry, add a few tablespoons of the cooking water. Sprinkle with the cheese flakes, mix and serve immediately.