Rigatoni with Red Bell Pepper, Almonds, and Bread Crumbs
Posted by moderndaygourmet on September 1, 2007
This is another one I found from watching Everyday Italian. It’s incredibly fast and easy. In this particular episode, she was making dishes that required only 5 ingredients and 15 minutes to make.
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
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.