Rigatoni with Roasted Red Peppers

One morning laying on the sofa trying to rid myself of a crummy sinus headache......what better way to take your mind off of your ills than by watching someone cook on TV, just seems to take me elsewhere. Well I ran across an older spot by Giada De Laurentis...........sounded so easy I knew I had to try it..........cause it had all the ingredients we like.

Couple of comments about the following recipe....

• don't overpower the rigatoni with too much of the bread crumbs
  
• I used my own red peppers that I roasted on the BBQ......you can use jarred red peppers but make sure they are packed in water and not oil
• I also added a bit more garlic cloves while pulsing the croûtons
• Also when toasting your almonds..careful not to burn them.......med heat, five minutes. Keep shaking the pan to move the almonds around.
• use rigatoni as with the little ridges it hold the bread crumb mixture.
  

1 pound rigatoni pasta
3 cups purchased garlic-flavored croûtons, (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
3/4 cup extra-virgin olive oil

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.

Place the extra garlic, croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Add the mixture to the hot pasta. Add the peppers and the olive oil. Toss to combine and serve.

Now if you are someone who likes to have tomato sauce on your pasta.........this dish is not for you. My sweet husband is a purist and likes tomato sauce on his pasta, so I took a big chance with this dish, but he LOVED it.........the man never ceases to amaze me.