Rigatoni With Sweet Potato, Oregano, And 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
- Preheat oven to 375u0b0 F. 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. Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and saute until just golden. Add the oregano and saute about 1 minute, until fragrant and slightly crisp. 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.
sweet potatoes, rigatoni, olive oil, garlic, oregano stems, kosher salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/rigatoni-with-sweet-potato-oregano-parmesan (may not work)