Roasted-potato Pennette - Rachael Ray

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 large baking potatoes (about 1 1/2 pounds)
• 1/4 cup extra virgin olive oil
• salt
• pepper
• 1/2 lb small penne pasta, such as pennette rigate
• 1/4 cup chopped flat leaf parsley
• 3 tablespoons butter, at room temperature

Recipe

• 1 position a rack in the upper third of the oven and preheat to 450°.
• 2 cut the potatoes into 1/2-inch cubes.
• 3 on a rimmed baking sheet, toss the potatoes with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; arrange in an even layer.
• 4 roast until golden and crisp at the edges, 25 to 30 minutes.
• 5 meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. drain and transfer to a bowl.
• 6 add the parsley, butter and remaining 1 tablespoon olive oil and toss.
• 7 season with salt and pepper; add the potatoes and toss again.