ELBOWS WITH SWEET POTATOES, PARSLEY AND CAPERS

ELBOWS WITH SWEET POTATOES,

ELBOWS WITH SWEET POTATOES,
PARSLEY AND CAPERS

PARSLEY AND CAPERS

Pipette con Patate Dolci y Prezzemolo e Capperi

The combination of potatoes and pasta in one dish is not unusual in Italy. In Liguria, string
beans and cubes of cooked potatoes are served on pasta, traditionally with pesto. In Naples,
ditalini with peas and cubed potatoes is a standard. In this pasta recipe, instead of regular
potatoes, I use sweet potatoes, which makes the recipe nutritionally more balanced. The
sweetness of the potatoes is tamed by the saltiness and complexity of the capers, which
makes for a delicious and nutritious plate of pasta.
Serves: 6

Ingredients

2 tablespoons extra-virgin olive oil
4 ounces thick sliced bacon or pancetta, cut into julienne strips
4 garlic cloves, peeled and crushed
4 fresh sage leaves
1 pound sweet potatoes, peeled, cut into ½-inch cubes
2 leeks, white and light green parts only, sliced (about 2 cups)
¼ cup rinsed small capers (optional)
½ teaspoon kosher salt, plus more for the pot
¼ to ½ teaspoon crushed red pepper flakes
1 pound pipette or elbow pasta
3 tablespoons chopped fresh Italian parsley
1 cup grated Grana Padano or Parmigiano Reggiano

DIRECTIONS

Bring a large pot of salted water to a boil for pasta. In a large skillet, over
medium-high heat, heat the olive oil and add the bacon or pancetta, the
garlic and the sage. Cook until fat has rendered, about 3 to 4 minutes. Add
the sweet potatoes and leeks, and cook, stirring continuously, until both
begin to soften, about 4 minutes. Add the capers, if using. Season with
the salt and crushed red pepper. Ladle in 1 cup of pasta water, and simmer
rapidly until the sweet potatoes and leeks are very tender but the sweet
potatoes retain their shape, about 7 to 8 minutes, adding more pasta water
if necessary to keep it saucy.Meanwhile, cook the pipette until al dente. When
the pipette are done, remove with a spider directly to the sauce. Add the parsley,
and toss to coat the pasta with the sauce. Increase the heat and boil a minute if the
sauce is too thin, or add a little more pasta water if it is too thick. Remove the skillet
from the heat, sprinkle with the grated cheese, toss and serve.