Rigatoni with Red Pepper, Almonds, and Bread Crumbs

Name: Rigatoni with Red Pepper, Almonds, and Bread Crumbs
Yield: 4 to 6 servings
Ingredients: 1 pound rigatoni (large, ridged tubular pasta); 3 cups purchased garlic-flavored croutons (about 5 ounces); 1/4 cup slivered almonds, toasted (page 168); 1 cup julienned roasted red bell peppers; 3/4 cup extra-virgin olive oil

January 26, 2012

The secret ingredient in this dish is the garlicky croutons. I buy good-quality prepackaged garlic croutons from a local bakery and keep them in my pantry for emergencies (I also have been known to snack on them from time to time). You can certainly make them from scratch, but in this dish, it’s fine to substitute store-bought if you have a good source. I love the almondy and garlicky flavor the crumbs give the pasta.

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