Rigatoni with Red Pepper, Almonds, and Bread Crumbs
Recipe courtesy Giada De Laurentiis
Ingredients
1 pound rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil
Instructions
Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10
minutes. Drain pasta into a large bowl.
Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread
crumbs. Add the crouton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss
to combine and serve.
