First the planning: This dish easily lends itself to an increase or decrease of ingredients, it depends on your tastes. As long as the penne is dressed with enough cayenne pepper, Celtic salt (or another good quality salt), pepper, organic spices, a good quality olive oil or coconut oil, it should be a delicious meal.
1 lb. organic Penne
2 or 3 large sweet potatoes
1 T. diced ginger
2 or 3 large organic onions, halved lengthwise, then sliced
1 T. garlic, chopped
turmeric, cumin, cardamon
olive oil, or coconut oil
Boil enough water for penne.
Put the thinly-sliced sweet potatoes in a medium-sized pot and cover the bottom with water. Add chopped ginger and gently simmer until soft. Check on them a few times. Stir during the cooking, also check that there’s enough water. When cooked mash them in the pot along with the ginger. Set aside.
In the meantime, add penne to the boiled water, and boil according to directions.
Heat at least two tablespoons of olive oil or coconut oil, and saute the two sliced large onions slowly. When transparent add the chopped garlic and a few shakes, or more, depending on taste, of turmeric, cumin, and cardamon, continue to cook until nicely browned. Then add a few shakes of salt and pepper. Mix the onion mixture with the penne, cayenne pepper, and olive oil or coconut oil. Then add the mashed sweet potatoes, along with a few shakes of salt and pepper, more or less depending on taste, and mix very well.
Serve and enjoy.
Last week I prepared this in Richmond for Alicia and Michael. They liked it, and asked if I would please prepare it again the next evening. I said, “Why not?”
Have an extraordinary day!