Bring a large pot with 3 liters of water to high heat to boil. In the meantime, prepare the ingredients.

Wash and quarter the radishes, pat them dry with a kitchen towel. Wash and pat dry the mint branches as well.

When the water is boiling add 2 tbsp of salt and the pasta. Cook as per package instructions to al dente.

Bring a medium skillet to medium-low heat, when hot, add the olive oil, radishes and oregano. Stir fry for 8 minutes, stirring occasionally to brown all sides. Turn off the heat.

When the pasta is done, reserve 1/2 cup of the cooking water and pass the pasta through a sieve.

Add the pasta to the skillet with radishes and with the help of a wooden spoon, stir to combine the olive oil to the pasta, add part of the saved cooking water to form a sauce, but not too much, or the sauce will become watery.

Serve in individual pasta bowls and scatter half of the pomegranate seeds each and garnish with mint leaves and serve it immediately.