Rigatoni with Sweet Potatoes, Oregano and Parmesan Recipe
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If you're looking for a pasta dish that's a little bit different, try this delicious creation featuring the unique flavor of sweet potatoes.
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4 sweet potatoes - medium sized
16 ounces rigatoni
4 tablespoons olive oil
3 cloves garlic - sliced
6 sprigs oregano - leaves removed and then chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup parmesan cheese - grated
Preheat oven to 375° F.
Poke the potatoes with a fork.
Place them directly on the rack in the oven.
Bake for 1 hour or until soft and then set them aside to cool.
Cook the rigatoni according to the package directions.
Drain, reserve one cup of the cooking water.
In a small skillet, heat the olive oil over medium heat.
Add the garlic and saute until golden, approximately 2 minutes.
Add the oregano leaves and sautÃƒÆ’Ã†'Ãƒâ€ 'Â© for one minute more then remove from heat.
Place the rigatoni in a large serving bowl.
Scoop the potatoes out of the skins and cut them into cubes. Add this to the pasta.
Add the oil mixture and 1/2 cup of the pasta water.
Toss altogether to coat.
Sprinkle with salt, pepper and parmesan.
Add more pasta water if it seems dry.
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