Go Back
RaeAnn Marie

Hearty Cucuzza Leaf Pasta with Lentils, Peas and Tomatoes

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • Tomato Sauce
  • 5 large ripe whole tomatoes chopped
  • 1 large sweet onion diced
  • 7 garlic cloves minced
  • Olive oil enough to lightly coat the bottom of a Dutch oven
  • 1½ teaspoons Celtic salt or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons dried basil or ¼ cup fresh basil, chopped
  • ¼ –½ teaspoon crushed red pepper flakes adjust to taste
  • Cucuzza Greens
  • 2 cups cucuzza leaves washed and roughly chopped
  • Filtered water just enough to cover the leaves
  • ½ chicken bouillon cube
  • Remaining Ingredients
  • 1 cup dry pasta of your choice small shells, ditalini, elbows, or broken spaghetti work wonderfully
  • 1 cup frozen peas
  • 1 cup cooked lentils
  • Freshly grated Parmesan cheese for serving

Method
 

  1. Instructions
  2. Step 1: Prepare the Tomato Sauce
  3. Heat enough olive oil to coat the bottom of a large Dutch oven over medium heat.
  4. Add the diced sweet onion and sauté for 5–7 minutes until soft and translucent.
  5. Stir in the chopped tomatoes.
  6. Add the minced garlic, Celtic salt, black pepper, basil, and crushed red pepper.
  7. Stir well, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally until the tomatoes have broken down into a rich, flavorful sauce.
  8. Step 2: Cook the Cucuzza Leaves
  9. In a second Dutch oven, add the chopped cucuzza leaves.
  10. Pour in just enough filtered water to barely cover the leaves.
  11. Add ½ chicken bouillon cube.
  12. Bring to a gentle boil and cook until the leaves are tender while still maintaining their bright green color, about 10–15 minutes.
  13. Do not drain. Reserve all of the flavorful cooking broth.
  14. Step 3: Cook the Pasta
  15. Bring a large pot of salted water to a boil.
  16. Cook the pasta according to package directions until al dente.
  17. Drain and set aside.
  18. Step 4: Combine Everything
  19. Once all the components are cooked:
  20. Stir the cooked lentils into the tomato sauce.
  21. Add the frozen peas.
  22. Fold in the cooked pasta.
  23. Add the cooked cucuzza leaves along with all of their cooking broth.
  24. Stir everything together until well combined.
  25. Allow the mixture to simmer gently for 10–15 minutes, giving the flavors time to meld into a rich, hearty pasta dish.
  26. Taste and adjust the seasoning with additional Celtic salt, black pepper, or crushed red pepper if desired.

  27. To Serve

    Ladle into warm bowls and top generously with freshly grated Parmesan cheese. Serve with warm crusty bread and a drizzle of extra virgin olive oil for a comforting, satisfying meal.

    28. Noomi Health Tip 🌿

    For even more nutrition, use whole wheat, chickpea, or lentil pasta to boost the fiber and protein content. This recipe is naturally packed with antioxidants from tomatoes and garlic, plant protein from lentils, vitamins from cucuzza leaves, and natural sweetness from peas, making it a wholesome family meal that's as nourishing as it is comforting.