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Kamut & Buckwheat Pasta with Tomatoes, Basil and Bread Crumbs

Serves 4 | Prep Time 20 minutes | Cook Time 20 minutes

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12 ounces Eden Kamut & Buckwheat Rigatoni

7 slices whole wheat bread

1/4 cup Eden Extra Virgin Olive Oil

4 cloves garlic, pressed

2 Tbsp lemon juice, freshly squeezed

1 tsp Eden Sea Salt

1/4 tsp freshly ground black pepper

1 medium onion, halved and sliced into half moons

28 ounces Eden Whole Tomates w/Basil, drained, reserve tomato liquid, chop tomatoes

1/4 tsp red pepper flakes

1 cup fresh basil, cut into thin strips for garnish


Cook pasta according to package directions, reserve 1/2 cup pasta cooking water, drain and set aside. Cut the bread into 1/2" to 3/4" cubes and shred in a food processor. Heat 3 tablespoons olive oil in a skillet over medium heat. Add bread crumbs, stir often, cook until crumbs begin to lightly toast, about 5 minutes. Add half the garlic and all of the lemon juice and cook for another 2 minutes. Season with salt and pepper and set aside. Heat 1 tablespoon oil in a medium saucepan. Add tomatoes, 1/2 cup reserved pasta water and tomato liquid. Heat to a boil. Place the pasta in a serving bowl, add the sauce and toss. Add the bread crumbs and basil strips, toss and serve.

Nutritional Information

Per serving: 674 calories, 20g fat (25% calories from fat), 23g protein, 108g carbohydrate, 16g fiber, 0mg cholesterol, 878mg sodium

Related Recipes

Condiments, Good/High Fiber, Good/High Protein, Italian, Main Course, No Sweetener Added, Oils, Pasta, Tomatoes, Vegan, Whole Grain

©2016 Eden Foods, Inc.