Rigatoni with Red Pepper, Almonds, and Bread Crumbs
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Cooking Time:
8 min
Prep Time:
7 min
Total Time:
15 min
Servings:
4 to 6 servings
Ingredient
11 pound rigatoni pasta
23 cups purchased garlic-flavored croutons, (about 5 ounces)
31/4 cup slivered almonds (about 1 ounce), toasted
41 cup julienned roasted red bell peppers
53/4 cup extra-virgin olive oil
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Nutritional components
- Serving Size1 of 6 servings
- Calories663
- Total Fat35g
- Saturated Fat5g
- Carbohydrates74g
- Dietary Fiber4g
- Sugar4g
- Protein14g
- Cholesterol2mg
- Sodium263mg
Cooking process
Step 1Bring 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.
Step 2Place 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.
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