photo: Antonis Achilleos
Another pasta and sweet potato combo. My oregano from last year is coming back in abundance already, so I was excited to find this super simple recipe that uses tons of oregano. It is delicious!
Serves 6Ingredients
4 medium sweet potatoes
1 pound rigatoni
4 tablespoons olive oil
3 cloves garlic, sliced
6 to 8 fresh oregano stems
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
4 medium sweet potatoes
1 pound rigatoni
4 tablespoons olive oil
3 cloves garlic, sliced
6 to 8 fresh oregano stems
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
Directions
1. Preheat oven to 375° F.
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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