Rigatoni with Red Pepper, Almonds, and Bread Crumbs
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I saw this recipe on Food Network and when Giada said that it was 15 minutes or less, and 5 ingredients or less, I was sold. I needed something really quick and easy. It tasted really good, but definitely needed some salt and pepper at the end. Dino LOVED it because it reminded him of something that his friend’s mom made when he was little (but that dish took all day in an Italian kitchen to make). Definitely a good go-to meal for the end of the week.
Rigatoni with Red Pepper, Almonds, and Bread Crumbs
Giada De Laurentiis – Everyday Italian
4 servings
1 lb. rigatoni pasta
3 cups purchased garlic-flavored croutons, (about 5 ounces)
¼ cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
¾ 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.
MacGourmet Rating: 4 Stars
