Behind the Lace Curtains-Sunday Dinner, Penne with Red Pepper, Almonds and Bread Crumbs

We usually eat simpler fare in the days prior to a big feast.  One such dish we both love is penne with roasted red peppers, toasted almonds and Italian seasoned bread crumbs.  It’s easy, quick and filling.  I saw the recipe on Everyday Italian with Giada DeLaurentiis, and it’s a keeper.

1 lb. penne pasta
3 cups of Italian seasoned bread crumbs
1/4 cup slivered almonds, toasted
1 cup julienned roasted red peppers (I use jarred)
3/4 cup of good extra virgin olive oil

Bring a large pot of water to a boil over high heat.  Add pasta and stir, cooking until al dente.  Drain pasta.  Add olive oil, stirring to make sure all of the pasta is coated-this is how the ingredients will stick to the pasta.  Add bread crumbs, red peppers and almonds.  Mix well and serve.

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