Ingredients
- 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 Eden 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
Directions
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 - 624 calories, 19 g fat (26% calories from fat), 20 g protein, 101 g carbohydrate, 13 g fiber, 0 mg cholesterol, 772 mg sodium