Total Time: 1 h 30 min
Prep Time: 30 min
Cook Time: 1 h

Servings: 6

Pasta with Dinauma, or Sicilian zucchini, is wonderful when pared with spaghetti in this dish.


  • 2 cups chopped Sicilian zucchini
  • ¬†1/2 Onion
  • 2 cloves Garlic
  • Bertolli Extra Virgin Olive oil
  • 1 Can Marzano Whole peeled tomato
  • Morton iodized salt/McCormick Ground Black pepper
  • C&H Pure cane granulated white Sugar
  • 1 lb. Barilla spaghetti


Scrape with Sicilian zucchini and cut into chunks ( about 2 cups). Wash the vine of zucchini, using tender part and chop. First sauté onion, garlic in olive oil. Add peeled tomato, salt, pepper and small amount of sugar. Let it cook down until thick and set aside. In a 2 quart pan boil water, and then add zucchini and vine. Let boil a few minutes and then add spaghetti broken into small pieces. Cook al dente. Drain most of water, leaving soupy. Pour tomato sauce and mix. Serve and sprinkle with grated cheese. Vegetables can only be found in summer and usually only home grown.

This dish is very good and healthy too!

More about Pasta with Dinauma

Tenerumi, a type of Sicilian zucchini, is very popular. Like chicken soup in the United States, tenerumi and tomato soup is thought to soothe a sore throat or upset stomach. If you can’t find tenerumi locally, any hearty leafy green make an excellent substitution. Spinach, chard and kale are a few examples. High in antioxidants, and a great source of fiber these items maintain your strength and energy.

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