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Article: Rigatoni With Red Bell Pepper, Almonds and Bread Crumbs
- Article from:
- The Washington Post
- Article date:
- August 1, 2007
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Rigatoni With Red Bell Pepper, Almonds and Bread Crumbs
4 to 6 servings
By the end of July, the phrase "no-cook sauce" holds great appeal
on a weeknight -- even if pasta must boil on the stove. In this
recipe, using store-bought garlic croutons is a quick way to inject
more flavor into the dish, but the croutons are easy to make with
day-old bread you have on hand: Cut a large clove of garlic in half
and rub it on both sides of 3 large, crustless slices of 3/4-inch-
thick bread. Cut into cubes and drizzle all sides with olive oil.
Toast in a large, dry nonstick skillet over medium-high heat,
shaking the skillet often, for 5 to 7 minutes, until the bread is
crisp and golden brown. Then ...