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Tomato Basil Einkorn Pasta with Greens

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


  • 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)


  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.


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.