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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 227 reviews
By christied726_12...
Milton, NY
on August 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very Tasty, love this recipe. I make this pasta often but have added some ingredients. I add 1 clove of garlic (crushed, a handful of grated cheese and sliced black olives. Make sure you mix the ingredients with the hot pasta well before pouring in the olive oil. It helps the breadcrumb mixture to stick to the pasta first.
By sagebrush_11445859
Peyton, CO
on June 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really like this recipe, but with some changes...
I use rotini, rather than rigatoni, because it holds the toppings better.
I use half the garlic croutons called for, and make up the balance with toasted homemade bread crumbs (panko bread crumbs would work, too. I thought the garlic flavor was too overpowing as written (and I really like garlic, so I have a pretty high tolerance.
I use a whole jar of roasted red peppers, and I dice them up. It's the best part, so I want some with every bite.
I cut the oil back to about half a cup (maybe a little bit more... you do need the oil, to help all the goodies stick to the pasta, and make up the balance (and sometimes a bit more with the liquid from the roasted red peppers. I feel it adds flavor.
Hope that helps!
By heathee1234
on April 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was good...I added fresh garlic, salt and pepper and pasta water...was really good after that....I dunno if I would make it again though...i dont like the taste of the oil so much...maybe use regular olive oil for lighter taste?
Read all 227 reviews