Rigatoni With Red Bell Pepper, Almonds And Bread Crumbs

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Washington Post


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1 to 2 large red bell peppers (may omit steps and use 1 cup store-bought roasted peppers)

1 pound rigatoni or similarly shaped tubular pasta

1/4 cup slivered almonds

5 ounces store-bought garlic-flavored croutons

3/4 cup extra-virgin olive oil, warmed, or to taste

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