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Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes
Kamut & Buckwheat Pasta with Tomatoes, Basil and Bread Crumbs


  • 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 organic whole tomatoe, 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, 20 g fat (25% calories from fat), 23 g protein, 108 g carbohydrate, 16 g fiber, 0 mg cholesterol, 878 mg sodium

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