Pasta with kohlrabi

 This is a super Sicilian comfort food. A cold wheatear or fall and winter dish. It was popular during Lent when people were still following the old customs. In Sicily, in most areas the growing season all year round. A real cucina povera dish but very healthy and delicious

Remove the leaves from the bulbs and save the tender ones. Cut them in thin strips. Peel the bulb carefully like you would an apple. Slice it in half and then cut into thin slices. Boil salted pasta water and add the bulbs and leaves. A few minutes after the water resumes boiling, add the pasta. Any kind will do. You may break up spaghetti or linguine for this step. In a large skillet add a few tablespoons of good EVO. As the oil heats up over low flame, add a couple of cloves of minced garlic, some peperoncino and a tablespoon of tomato paste. Add a tad of wine to melt the paste. Make sure that nothing burns. At this point the pasta should be ready for the next step. Reserve some cooking water and drain. Add the pasta and the kohlrabi to the mixture in the skillet. Make sure that the pasta is very al dente because it will finish cooking in the skillet. Add some pasta water and stir and aerate well. Add more cooking water if things dry up. This will form the cremina. Serve in pasta bowls. Finish the dish with some olive oil and, if you want,sprinkle with black pepper. Healthy and full of anti oxidants and fiber.

Buon appetito