Rigatoni With Sweet Potato |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Real Simple. Ingredients:
4 medium sweet potatoes |
1 lb rigatoni pasta |
4 tablespoons olive oil |
3 cloves garlic, sliced |
6 -8 fresh oregano, stems |
1 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
1 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 375°F.
2. Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside.
3. Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.
4. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp.
5. Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.
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