Ingredients:
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
etc
Instructions:
- 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.
- Drain, and add pasta back into pot. Keep on low heat.
- Add the rest of the olive oil and mix well. Crack an egg into the pasta and mix gently.
- etc
- etc
For Full Instruction: cottercrunch.com
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