Thursday, January 31, 2008

Rigatoni with Red Pepper, Almonds, and Bread Crumbs

From Every Day Pasta – Gilda DeLaurentiis

1lb rigatoni (large, ridged tubular pasta)
3 C purchased garlic-flavored croutons (about 5 ounces)
¼ C slivered almonds, toasted
1 C julienned roasted red bell peppers

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, 8-10 minutes. Drain the pasta and transfer to a large bowl.
Place the croutons and the almonds in a food processor. Pulse until they are finely chopped, with the texture of bread crumbs. Add the crouton-and-almond mixture to the hot pasta along with the peppers and olive oil. Toss to combine. Serve.

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