Sunday, May 13, 2012

Make Ahead Sunday: Rigatoni with Red Pepper, Almonds and Breadcrumbs

  • 1 pound rigatoni pasta
  • 3 cups purchased garlic-flavored croutons, (about 5 ounces)
  • 1/4 cup slivered almonds (about 1 ounce), toasted
  • 1 cup julienned roasted red bell peppers
  • 1/2 cup extra-virgin olive oil
  • 1/c cup starchy pasta water
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 and reserve 1/2 cup of the cooking liquid.
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 , pasta water and olive oil. Toss to combine and serve.

Based on recipe by Giada De Laurentis

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