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    Rigatoni Oreganata with Tomato Sauce and Bread Crumbs View Edit
    Rigatoni with Eggplant Puree View Edit
    Rigatoni with Red Pepper, Almonds, and Bread Crumbs View Edit

    Servings: Not specified

    Directions

    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 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 and the olive oil. Toss to combine and serve.

    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
    • 3/4 cup extra-virgin olive oil

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 7 minutes Cook Time: 8 minutes Yield: 4 to 6 servings

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