Pasta with Buckwheat Groats
This unusually flavored recipe is sweet and savory due to the caramelized onions. The bright acidity of the cherry tomatoes adds a very flavorful contrast, making this an inexpensive but highly flavorful dish any time of day.
Makes
Serving size
Ingredients
¾ cup (123 grams) buckwheat groats or kasha, dry
1 medium egg, lightly beaten
1 ¾ cups low sodium vegetable broth
8 ounces farfalle pasta
¼ cup olive oil
1 large (150 grams) onion, thinly sliced
10 cherry tomatoes, halved or quartered if they are large
¼ cup parsley leaves, freshly chopped
8 dashes black ground pepper or to taste
¼ teaspoon sea salt (optional)
Instructions
- Combine buckwheat groats and egg in a bowl until well coated.
- Preheat a medium-sized dry, non-stick skillet on medium-high.
- Transfer buckwheat groats and egg into the skillet and lightly toast, stirring frequently, about 2 minutes.
- Add vegetable broth to skillet and bring to a boil. Reduce heat to medium-low and cover. Cook until tender, about 14 minutes.
- Remove from heat and set aside.
- Add salt to a large pot half filled with water and bring to a boil over high heat.
- Add in pasta, cook until al dente, about 10 minutes. Drain and set aside.
- Heat olive oil in a 6-quart saucepan over medium heat. Add onion, cooking until they caramelize, about 40 minutes.
- Add buckwheat groats pasta to saucepan. Mix ingredients together until heated through and coated in the olive oil, about 2 minutes.
- Season with salt (if using) and pepper.
- Transfer to a serving bowl or platter and add the sliced cherry tomatoes.
- Garnish with parsley and serve.
Cooking Tip
In summer when local tomatoes are plentiful, using orange and yellow ‘sun gold’ cherry tomatoes makes for an especially delicious version.
Recipe Contributed by FamilyCook Productions
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