In a large pot, bring 2 liters (2 quarts) of lightly salted water to a simmer. Add the tenerumi and cucuzza and simmer for 10 minutes, or until nearly tender.

Add the spaghetti and let it cook until al dente. Top up with additional hot water as and if needed.

In the parallel with the above steps, sauté the chopped garlic in abundant olive oil in a skillet over a gentle flame. As soon as you can smell the aroma of the garlic, add the tomato and a good pinch of salt. Simmer gently until well reduce.

When the pasta is nearly al dente, pour the tomato sauce into the large pot with the pasta and greens. Simmer everything together for a minute or so to let the flavors meld, then turn off the heat.

Allow to cool for at least a few minutes. Serve slightly warm or at room temperature, drizzled with olive oil.