This is one of Giada de Laurentiis’ recipes; I found it on the Foot Network website back in July 2009! So this is an oldie but a goodie.Another great meat-less meal. As a main dish, this makes about 4 servings. If I make some sort of meat and serve this as a side dish, it would make 6-8 side dish servings. I’m calculating here for 4 main dish servings.
Prep Time: 7 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Course: Dinner, Main Course, Recipe
Cuisine: Italian
Keyword: BarrettFamilyRecipes
Servings: 4servings
Calories: 1034kcal
Ingredients
1poundrigatoni pasta
3cupsgarlic-flavored croutons (about 5 ounces)
¼cupslivered almonds (about 1 ounce) toasted
1cuproasted red bell peppersjulienned
¾cupextra-virgin olive oil
Instructions
Bring a large pot of salted water to a boil over high heat. Add the 1 pound rigatoni pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.
Put ¼ cup slivered almonds on a small baking sheet and back at 350 degrees for 6-8 minutes or until you can smell them.
Place the 3 cups garlic-flavored 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 1 cup roasted red bell peppers and the ¾ cup extra-virgin olive oil. Toss to combine and serve.