Rigatoni with Red Peppers, Almonds and Bread Crumbs

Food Network, Giada de Laurentiis

Makes 4-6 servings

    1 pound rigatoni                                               
    3 cups garlic flavored bread crumbs (ab 5 oz)                  
    1/4 cup slivered almonds (ab 1 oz) toasted                     
    1 cup julienned roasted red bell peppers                       
    3/4 cup evoo   
                                                
Prep Time: 7 minutes/Cook Time: 8 minutes

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.

MY NOTE: Easy and tasty.  Fresh bread crumbs (even homemade) are essential. Use croutons! What a great idea for bread crumbs! I added raw garlic to the bread crumbs and it gave a nice bit. Also, forgot the almonds, so I used pine nuts. Be generous with salt and pepper. This is a great base...you can add all sorts of things to make a full meal. I added baby spinach and leftover chicken.

MXF