My big plans to make a special dinner tonight are a bust. Work is backed up; it’s dangerously close to dinnertime our family recipe meatloaf three hours to cook. So I am going to punt and make some sort of pasta. I usually keep a jar of good marinara handy for times like these. There is also the possibility of my version of the Giada De Laurentiis quick Rigatoni with Red Peppers dish (link below). You make it with cooked pasta, a breadcrumb/almond mixture, olive oil and roasted red peppers. It's easy to throw together and tasty.
My slightly altered version:
1 pound pasta
10 ounce bag garlic & butter croutons
½ cup roasted almonds
¼ cup shredded parmesan
1½ cup roasted red bell peppers
¼ cup jar juice from bell peppers
½-¾ cup extra-virgin olive oil
1. Cook pasta according to directions.
2. While pasta cooks, combine in a food processor: a 10-ounce bag of garlic & butter croutons, ½ cup of almonds (I use roasted right out of the can) and ¼ cup of shredded Parmesan. Mix until it is the consistency of breadcrumbs.
3. Drain pasta.
4. Toss pasta in large bowl or pan with the crouton/almond/parmesan mixture, ½ cup extra virgin olive oil, 1½ cups of roasted red bell peppers and ¼ cup of jar juice.
5. Mix and serve.
Time to get cooking -
SYOAS - See you online again soon!
Recipe link to Giada De Laurentiis/Food Network: http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-red-pepper-almonds-and-bread-crumbs-recipe/index.html
No comments:
Post a Comment