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

Ingredients

• 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