Creamy Tomato Gluten Free Pasta

10 oz gluten free pasta {See notes for the kinds that work best}
8 oz canned Italian stewed tomatoes (drained)
1/3 cup diced white onion
1/4 cup paleo mayo
1 egg
1 egg yolk
3 tbsp olive oil
1/2 tsp minced garlic
1/4 tsp each sea salt and crushed black pepper

  1. Sauté onions and peppers in 1 tbsp olive oil with garlic. Once they are almost cooked, set aside. Then cook your gluten free pasta according to directions.
  2. Drain, and add pasta back into pot. Keep on low heat.
  3. Add the rest of the olive oil and mix well. Crack an egg into the pasta and mix gently.
  4. etc
  5. etc

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