 | | Directions |
- 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 saute until golden, approximately 2 minutes.
- Add the oregano leaves and sautÃÆ'Æ'© 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.
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Prep Time: 1 hour
Cook Time: 15 minutes
Servings: 6
|  | | 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 |
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