Rigatoni with Sweet Potato, Oregano, and Parmesan Cheese
Rigatoni with Sweet Potato, Oregano, and Parmesan Cheese
4 medium sweet potatoes
1 pound rigatoni (I just pooled some half used boxes of pasta in the pantry)
4 Tbsp olive oil
3 cloves garlic
6-8 fresh oregano stems (I would SERIOUSLY cut this down! It was overwhelming)
1 tsp Kosher salt
1 tsp pepper
1 c grated Parmesan
1. Preheat oven to 375.
2. Rinse and prick sweet potatoes. Place 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 c of cooking water.
4. In a small skillet, heat the olive oil over medium-low heat. Add the garlic and saute until just golden. Add the oregano and saute about 1 minute, until fragrant and slightly crisp.
5. Place the rigatoni in a large bowl. Scoop potato flesh into bowl of pasta. Add olive oil mixture and pasta water and toss. Sprinkle with salt, pepper, and Parmesan
From some email list I'm on.
Ken's rating: ***1/2
Chalsea's rating: ***
The oregano really screwed this up. If I had used 1/2 or even 1/3 of it, it would have been much better. It was overpowering. After I picked most of it out of mine, it was much better. Ken mentioned that this seemed like a grown up, healthy version of mac and cheese. It did! I'd make this again, but cut out most of the oregano.
0 comments:
Post a Comment