Rigatoni With Red Pepper, Almonds and Bread Crumbs

• 1 lb rigatoni pasta or 1 lb other pastas
• 3 cups garlic-flavored croutons (store bought, about 5 oz)
• 14 cup slivered almonds, toasted (1 oz)
• 1 cup julienned roasted red pepper (store bought)
• 12 cup extra virgin olive oil (more if needed, less if too much, original called for 3/4 cup)
• 2 teaspoons italian seasoning (more if wanted)
• fresh parsley (to garnish)

1. Bring 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 8-10 minutes.
3. Drain pasta into a large bowl.
4. Place the croutons, Italian Seasoning, and the almonds in 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 olive oil(sparingly to begin with - this way you may need less which is healthier!
8. ).
9. Add parsley and toss to combine.
10. Serve with a mixed green salad with a nice vinaigrette and hot bread or maybe better yet garlic bread.

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

Taken from www.food.com/recipe/rigatoni-with-red-pepper-almonds-and-bread-crumbs-194667 (may not work)