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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 ......
Servings:
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Ingredients
  • 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
Directions
PREP
1 hr
COOK
15 mins
READY IN
1.25 hrs
  • 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 sauté until golden, approximately 2 minutes.
  • Add the oregano leaves and sauté 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.
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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