Kamut® & Buckwheat Rigatoni with Tomato, Basil and Breadcrumbs

Serves: 4 | Prep Time: 0:20 | Total Time: 0:22


1 package Eden Organic Kamut and Buckwheat Rigatoni
7 slices whole grain bread
4 TBSP Eden Selected Extra Virgin Olive Oil
4 garlic cloves, pressed
2 TBSP freshly squeezed lemon juice
1 tsp Eden Sea Salt
1/4 tsp freshly ground pepper
1 medium onion, sliced into half moons
1 can Eden Organic Whole Roma Tomatoes with Basil, reserve tomato juice and chop
1/4 tsp red pepper flakes
1 cup fresh basil leaves, cut into thin strips


Cook pasta according to package directions, reserve 1/2 cup pasta water, drain and set aside. Meanwhile, cut the bread in 1/2" cubes or shred in a food processor. Heat 3 tablespoons olive oil on medium and add bread crumbs. Stir often, cook until the bread crumbs begin to lightly toast about 5 minutes. Add 2 cloves pressed garlic and lemon juice cook for two minutes. Season with salt and pepper and set aside. In a saucepan heat 1 tablespoon olive oil, 2 cloves pressed garlic and onion cook two minutes. Add tomatoes, 1/2 cup reserved pasta water, tomato juice and red pepper flakes and heat to a boil. Place the pasta in a serving bowl, add the sauce and toss well. Add the bread crumbs and basil strips, toss again and serve.


Per Serving: 674 Calories, 20g Fat (25% calories from fat), 23g Protein, 108g Carbohydrate, 16g Fiber, 0mg Cholesterol, 878mg Sodium

© 2013 Eden Foods, Inc.