Rigatoni With Sweet Potato, Oregano, and Parmesan

Photo by Antonis Achilleos

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Rating

★ ★ ★ ★ ★

Serves 6
Hands-On Time 20 min
Total Time 20 min
Nutritional Information
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
November 2004

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

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

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.