Pasta with Sweet Potato

Pasta with Sweet Potato

We’ve long enjoyed the classic Rigatoni with Broccoli, Olive Oil and Garlic --- this is just a little fall twist on that classic taste.  We’re subbing in Sweet Potato for the Broccoli and adding a little bit of oregano to jazz it up.  Since the herb garden is coming to its very end, this will use up the last of my oregano, I think.  Try it:

·      4-5 small/medium sweet potatoes

·      1 box of chunky pasta (we like Rigatoni – but whatever you like)

·      Olive oil

·      Fresh garlic – sliced or chopped – your preference.

·      Stalks of fresh oregano

·      Parmesan cheese – grated (not the green box!!)

Bake the sweet potatoes for about an hour in a 375 oven.  You want them still firm, but cooked. 

Cook the pasta according to the directions on the box

When you drain it – keep about ¼ cup of the cooking water to mix with the dish later.

Heat some olive oil in your skillet --- add the garlic slices and cook until they just begin to turn golden colored. 

Add the oregano and heat for just a minute or so – to infuse the flavor

Cut the sweet potatoes into 1/8 sections and quickly peel each section. 

Pour the drained pasta and the peeled sweet potato chunks into a large mixing bowl. 

Add the oil/garlic/oregano mixture and the pasta water (if you need it – I sometimes don’t)

Toss and serve with lots of parmesan