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.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

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, 8 to 10 minutes. Drain the pasta and transfer to a large bowl.

　　

Step 2

Place the croutons and the almonds in a food processor. Pulse until they are finely chopped, with the texture of bread crumbs. Add the crouton-and-almond mixture to the hot pasta along with the peppers and the olive oil. Toss to combine. Serve.

　　Everyday Pasta