Pasta with Croutons

This is a great recipe because it uses pantry only ingredients. The recipe calls for rigatoni pasta, but any big noodle will do (not a long noodle like spaghetti or linguini though). Today I used Simply Enjoy garlic & basil straccetti. (Yes, I said today, and it is before 10am. I totally had it for breakfast!) I also added some canned artichokes. I, obviously, like this dish anytime, but it's a great lunch or side dish for something like roast pork tenderloin.

Pasta with Croutons
based on a Giada De Laurentiis recipe

1 pound rigatoni, or other large pasta
3 cups flavored croutons (about 5 ounces)
1/4 cup slivered almonds (about 1 ounce), toasted
1 cup julienned roasted red bell peppers
1 can quartered artichoke hearts
3/4 cup extra-virgin olive oil

Place the croutons and the almonds in a food processor. Pulse until it becomes the texture of bread crumbs. Place this mixture in a large bowl with the roasted red peppers and artichoke hearts.

Cook the pasta according to the package directions, drain, and add it to the bowl with the other ingredients. Toss together and add the olive oil.