Bigoli Con Salsa

I'd been wanting to try out a different anchovy-based sauce for pasta after having tried a puttanesca-like sauce a long while ago. Plus, I was eager to taste some organic garlic I'd purchased so why not try this recipe from Nigella Lawson since it used both ingredients? I found it not too difficult to make at all. It was quite stick to your ribs and thick though the latter was probably due to not thinning it out much. Not being a huge parsely fan, I found the amount called for to be a bit too much but otherwise, the taste was OK. I don't think I care to make it again though if it were made for me, I'd still eat it.

I was also very eager to try out some organic kohlrabi that was the size of a softball. I'd never purchased one so large but was assured it had no bearing on the quality. I was also told it tastes wonderful raw and chopped into a salad so I decided to do just that since I had some fresh, young organic romaine lettuce. Well, the romaine was great but the kohlrabi was not. It was like eating raw, unadorned cabbage (though I love cole slaw)-pungent and incredibly unpalatable. Thankfully, I didn't cut too much so I just cooked the rest up. Sauteed in a bit of oil and salt, the kohlrabi tasted fine, but raw is definitely not for me.

In addition to all this, I was also eager to try out some beautiful organic leeks. Can you tell I got a baggy of organic produce that'd been just picked a few days prior? Anyhow, I simply sauteed the leeks with some butter and salt. Yummy!! I could just eat all the leek like that but I saved the rest for other dishes. Sadly, the leeks (cooked this way on a whim) were the best part of the meal. I wish I had made more. ;)