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.