Penne all'Arrabbiata with Tender Kohlrabi | Spicy Italian Pasta

Bring a large pot of plenty of water to a boil for the pasta, then salt it generously. Peel the kohlrabi and cut it into small cubes of about half a centimetre. Peel the garlic cloves and cut them into thin slices or chop them finely.

When the pasta cooking water is at a rolling boil, add the penne and cook according to package instructions for 10-11 minutes until al dente. Before draining, ladle out and set aside about a cup of the starchy pasta cooking water.

While the pasta is cooking, heat the extra virgin olive oil in a deep, wide skillet over medium heat. Add the diced kohlrabi and saute, stirring constantly, for 5-6 minutes until lightly golden brown around the edges, but still pleasantly crisp on the inside.