Rigatoni with Red Pepper, Almonds, and Bread Crumbs
This is one of Giada de Laurentiis’ recipes; I found it on the Foot Network website back in July 2009! So this is an oldie but a goodie.Another great meat-less meal. As a main dish, this makes about 4 servings. If I make some sort of meat and serve this as a side dish, it would make 6-8 side dish servings. I’m calculating here for 4 main dish servings.
- 1 pound rigatoni pasta
- 3 cups garlic-flavored croutons ((about 5 ounces))
- ¼ cup slivered almonds ((about 1 ounce) toasted)
- 1 cup roasted red bell peppers (julienned)
- ¾ cup extra-virgin olive oil
Bring a large pot of salted water to a boil over high heat. Add the [wprm-ingredient text="1 pound rigatoni pasta" uid="0"] and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
Put [wprm-ingredient text="¼ cup slivered almonds" uid="2"] on a small baking sheet and back at 350 degrees for 6-8 minutes or until you can smell them.
Place the [wprm-ingredient text="3 cups garlic-flavored croutons" uid="1"] 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 [wprm-ingredient text="1 cup roasted red bell peppers" uid="3"] and the [wprm-ingredient text="¾ cup extra-virgin olive oil" uid="4"]. Toss to combine and serve.
