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Rustic Fresh Tomato Whole Wheat Pasta with Almond Parmesean


  • enough whole wheat pasta for two people
  • 1-2 big fresh tomatoes diced
  • 1 can black olives drained and diced
  • big handful of almonds chopped in the food processor
  • 1 Tbsp flaxseeds
  • 1 Tbsp dried basil
  • splash of balsamic vinegar reduction optional, but delicious


  • Add water to a medium saucepan and bring to a boil, adding the pasta and cook following the directions on the box
  • While this is heating up, grind the almonds and flax seed until crumbly parmesan consistency (coarse meal)
  • Once the pasta is done just to al dente, strain and set aside
  • In the same saucepan, heat up some olive oil and start toasting the almond/flaxseed mixture
  • While the almonds are toasting, chop the tomatoes and black olives
  • Once the almonds are browned and fragrant, toss in the pasta, add the chopped tomatoes and olives and stir
  • Add the basil, splash of balsamic vinegar reduction, salt and pepper to taste
  • Let cook a few minutes, stirring until thoroughly heated throughout and serve into bowls
  • Enjoy!