Rigatoni with Red Pepper, Almonds, and Bread Crumbs

• 1 pound rigatoni (large, ridged tubular pasta)
• 3 cups purchased garlic-flavored croutons (about 5 ounces)
• 1/4 cup slivered almonds, toasted (page 168)
• 1 cup julienned roasted red bell peppers
• 3/4 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, 8 to 10 minutes.
3. Drain the pasta and transfer to a large bowl.
4. Place the croutons and the almonds in a food processor.
5. Pulse until they are finely chopped, with the texture of bread crumbs.
6. Add the crouton-and-almond mixture to the hot pasta along with the peppers and the olive oil.
7. Toss to combine.
8. Serve.

rigatoni, garlic, slivered almonds, red bell peppers, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/rigatoni-with-red-pepper-almonds-and-bread-crumbs-394294 (may not work)