Pasta with Sweet Potato

Pasta with Sweet Potato

The subtle spice goes well with the sweet potatoes.

Pasta with Sweet Potato
Adapted from Aromen & Gewürze by Hans Gerlach


500 g sweet potatoes, peeled and coarsely diced
500 g tomatoes, stems removed and coarsely diced
3 Tbsp olive oil
6 pods long pepper
250 ml vegetable stock
juice and zest of 1 lemon
500 g pasta


In a stock pot, heat the olive oil, add the long pepper and fry for about 3 minutes. Add the tomatoes, sweet potatoes and a dash of salt. Fry for about 5 minutes with a lid on. Add the stock and simmer for about 20 minutes, stirring occasionally, until the sweet potatoes are tender. Cook the pasta until al dente. Drain and toss with the sauce. Stir in the lemon zest and juice and serve. (Put any pieces of the long pepper in your dish aside. It's not good for eating.)

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