Photo: Rigatoni with Red Pepper, Almonds, and Bread Crumbs Recipe
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
Directions
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.
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By lothiriel_1_119...
Waukesha, WI
on April 14, 2011
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I was pleasantly surprised that I liked this recipe. The only recommendation I would have is to save the pasta water!! Add a little bit after everything is combined, it adds that much needed moisture to the dish. Otherwise it was quite tasty, I substituted cheese and garlic croutons and it turned out great :
By DiverLori
Ohio
on March 13, 2011
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LOVED IT! Added a green salad to the meal. It was a hit!
By LBnight
on March 05, 2011
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I altered a few things because I felt the original recipe needed more moisture and flavor. So I added 1/3 cup of the starch water from the pasta with the olive oil. I then added marinated artichoke hearts in olive oil, and finally I topped it with some crumbled feta cheese! So Delicious! Note: Giada says it doesn't need salt and pepper but I think it does. I also added garlic powder into the crouton mixture before blending it! Turned out great! I will definitely make this recipe again!
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