RIGATONI WITH SWEET POTATO, OREGANO, AND PARMESAN

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

Preheat oven to 375 degrees 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 saute until just golden.

Add the oregano and saute 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.

Makes 6 servings