Chat with us, powered by LiveChat

Tomato Basil Einkorn Pasta with Greens Recipe

Tomato Basil Einkorn Pasta With Greens

Inspired by the deep red of the jarred tomatoes from Jovial Foods and their boast on the label of the “perfect tomato,” I decided to let them be the center of attention in the Einkorn pasta recipe I set out to make. Einkorn recipe - tomato basil pasta with greens

I was going to shoot for this recipe with sausage and greens at first, but when fresh basil showed up in our CSA share, I thought I’d do more of this tomato basil recipe to shine the spotlight on the tomatoes.

Of course, the CSA greens that get thrown into literally everything I make brought the dish back toward the first recipe, but without the sausage.

Tomato Basil Einkorn Pasta With Greens

I wasn’t sure I’d get enough flavor in the tomatoes since I prefer fresh tomatoes for a dish like this when possible, but I think they may have started with quite a bit of flavor from the field itself.

The tomatoes are so thick and red through the jar, it almost looks like tomato paste with some diced tomatoes thrown in.

Tomato Basil Einkorn Pasta With Greens

This recipe is sponsored by Jovial Foods.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato Basil Einkorn Pasta with Greens

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale
  • 8 oz. Einkorn spaghetti or other pasta
  • 2 Tbs. EVOO (use the code STEWARDSHIP for 10% off at that site!)
  • 3 cloves garlic, crushed (garlic scapes, optional)
  • 118.3 oz. jar Jovial Foods organic diced tomatoes
  • 34 leaves kale or swiss chard, chopped finely
  • 1/3 c. chopped fresh basil
  • 2 oz. white cheese, grated (or cut in chunks)


ship kroger


Instructions

  1. Cook pasta to package directions and drain.
  2. Heat a medium-large pot and add oil, then garlic, sauteing for a minute over medium heat. (Note: Don’t use cast iron with tomato dishes)
  3. Pour in the tomatoes and greens, stir, and heat over medium high with a lid on the pot.
  4. Once the greens are wilted, add the fresh basil and cheese just long enough for the cheese to begin to melt, about 2 minutes.
  5. Add the drained pasta and stir to coat.
  6. Serve warm or cold as a pasta salad.

Notes

This dish would certainly work well with any pasta, from whole wheat to gluten-free, in any shape.
Feel free to substitute 2 whole fresh tomatoes for the jar of diced.
Add a half pound cooked hot or sweet bulk sausage to make it a meal!
To complete the meal, I floated a steamer basket of vegetables for a side dish, right on top of the spaghetti water while it was cooking.

  • Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

How is the Einkorn Pasta?

Tomato Basil Einkorn Pasta With Greens

I’m guessing that most people trying einkorn pasta, available for purchase here, here, or here, will either have a discerning palate and appreciate the layers of flavor, or NOT be discerning and not notice any difference from wheat pasta.

My husband is in the latter group. He enjoyed the pasta but couldn’t explicate any difference from other wheat pasta that he’s had.

I thought the einkorn added a certain smooth nuttiness, but really well suited to pasta. It cooked easily, held up well, and was, in my opinion, quite delicious – better than the average.

Why Einkorn?

Tomato Basil Einkorn Pasta With Greens

Einkorn is wheat and contains gluten, but it’s the oldest form of wheat we can find.

It is so different from modern varieties of wheat, in fact, that it only has two sets of chromosomes while modern wheat has six.

Einkorn, also called farro, was first likely hybridized into emmer, with four sets of chromosomes, and then spelt, a precursor to modern wheat, with six sets of chromosomes.

Einkorn is lower in gluten and harder to grow, as it needs more space between rows than modern wheat, which has been hybridized for efficiency, among other convenient factors.

Einkorn is also much more packed with nutrition than other wheat, partly because there are fewer plants taking minerals and goodness out of the same amount of soil. Here is what the pasta boasts:

  • High in Thiamin, essential dietary and trace minerals
  • Good source of protein, dietary fiber and B Vitamins.
  • One 2oz. serving contains as much of the antioxidant Lutein as a whole egg.
  • Oxygen Radical Absorbance Capacity (ORAC) twice that of whole durum wheat pasta.

Personally, I’m just in love with the fact that this is ancient, lovingly grown, and that the company has such wholesome intentions – they work with small farmers and aren’t afraid to plant less so that their food is healthier.

Tomato Basil Einkorn Pasta With Greens

The fact that the pasta is really yummy and packed with protein, lutein and B vitamins is a bonus.

I’ve made three other einkorn recipes so far and really enjoyed them all:

Have you ever tried einkorn?

Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

4 thoughts on “Tomato Basil Einkorn Pasta with Greens Recipe”

  1. Einkorn Pasta

    I try not to eat traditional pasta, mostly just whole wheat. Einkorn pasta is far better than any other wheat pasta I have ever tried. I eat it with tomato sauce or pesto sauce and I LOVE it. Jovial Einkorn pasta is absolutely delicious.

  2. Christine H. Farow, D.C.

    Great recipe. Looks delicious. I’m real meticulous about ingredients and those in the Jovial pasta sauce are excellent. I avoid all grains and this recipe seems like it would be good with spaghetti squash or kelp noodles instead of the pasta.

  3. Diane | An Extraordinary Day

    We have enjoyed Einkorn pasta twice. Once with a tomato sauce and veggies and another time with no sauce, just garlic, onions, Swiss Chard, a few other veggies, and lots of EVOO. I preferred the second time. I don’t care for the contrast of flavors of the tomatoes and the Einkorn. But….loved the garlic and EVOO and veggies…it was more of a delightful dance of flavors in the second. Bland pasta seems a better match to a tomato sauce. IMHO 😀 I’m just thrilled that we now have access to such wonderful ancient grains.

  4. http://whatscookingamerica.net/Information/IronCastIron.htm

    Cast iron is fine (good) for tomato dishes; the tomatoes absorb a TON of iron. just be aware that you you may need to’ll have to take special care of the pan afterwards.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]
[activeKey]