Rigatoni With Sweet Potato, Oregano, and Parmesan

0411pasta-dish
Photo by Antonis Achilleos
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 485 calories
    • Calories 26 calories from fat
    • Fat 14 g
    • Sat Fat 4 g
    • Cholesterol 12 mg
    • Sodium 422 mg
    • Protein 17 mg
    • Carbohydrate 74 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 201 mg

Preheat oven to 375° 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 sauté until just golden. Add the oregano and sauté 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.  

Ingredients

  1. Check 4 medium sweet potatoes
  2. Check 1 pound rigatoni
  3. Check 4 tablespoons olive oil
  4. Check 3 cloves garlic, sliced
  5. Check 6 to 8 fresh oregano stems
  6. Check 1 teaspoon kosher salt
  7. Check 1 teaspoon freshly ground black pepper
  8. Check 1 cup freshly grated Parmesan

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.