Put a large mixing bowl in the sink and fill it with water. Add a handful of salt and the tenerumi leaves. Wash the leaves in the salted water and drain. Rinse each leaf under cold running water. Set aside.
Using a serrated edge knife (like the Nonna Knife!) scrape the skin off the cucuzza. If the squash is well ripened the skin will come off easily, if it does not your Cucuzza may not be fully ripe yet.
Put a large stock pot over a high flame and bring 10 cups of water to a boil.
While you wait for the water to boil put a small sauté pan over a medium flame and heat 1 tablespoon of the oil. Add the 2 peeled tomatoes and crush them with a fork. Season with salt and pepper as desired and cook for 10 minutes. Set aside.
Add the Cucuzza to the pot and boil for 20 minutes.
Add the tenerumi leaves and cook for 15 minutes.
Add the black eye peas to the pot along with 2 tablespoons of the oil. Cook for another 5 minutes and then add the pasta. Cook the pasta for 5 minutes in the soup and then add the sauce along with the last tablespoon of oil.
Cook until all the squash is tender and the pasta is al dente, about an additional 5 minutes.
Serve with a sprinkle of grated cheese and lots of crusty Italian bread!