Source: Everyday Italian
Yield: 6 servings
- Julienned roasted red bell peppers: 1 Cups
- Slivered almonds, about 1 ounce, toasted: 1/4 Cups
- Garlic-flavored croutons, about 5 ounces: 3 Cups
- Rigatoni pasta: 1 Pounds
- Extra-virgin olive oil: 3/4 Cups
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.