Rigatoni With Red Pepper, Almonds, and Bread Crumbs by Giada De

• 1 lb rigatoni pasta
• 3 cups garlic-flavored croutons
• 14 cup slivered almonds, toasted
• 1 cup roasted red pepper, julienned
• 34 cup extra virgin olive oil

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta into a large bowl.
4. Place the croutons and the almonds into a food processor.
5. Pulse until it becomes the texture of bread crumbs.
6. Add the croutons and almond mixture to the hot pasta.
7. Add the peppers and the olive oil.
8. Toss to combine and serve.

rigatoni pasta, garlic, slivered almonds, red pepper, extra virgin olive oil

Taken from www.food.com/recipe/rigatoni-with-red-pepper-almonds-and-bread-crumbs-by-giada-de-277823 (may not work)