RIGATONI WITH RED PEPPER, ALMONDS AND BREAD CRUMBS
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender. Make sure it is tender! If the pasta is too hard the dish will be dry. Extend the cooking time on the box and keep tasting until it is soft. Drain pasta into a large bowl. Place the croûtons and the toasted almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the croûton and almond mixture to the hot pasta. Add the peppers and the olive oil. Toss really well, incorporating all the bread crumbs with the olive oil and serve.
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