Paleo Orecchiette Pasta with Tomato Sauce
Indulge in classic Italian flavors with a wholesome twist in this Paleo Orecchiette Pasta with Tomato Sauce recipe. Crafted from a gluten-free blend of almond flour and tapioca starch, these tender, handmade orecchiette bring authenticity to your paleo-friendly kitchen. Paired with a robust tomato sauce infused with garlic, onion, fragrant dried basil and oregano, and a sprinkle of red pepper flakes for subtle heat, this dish is a celebration of clean eating without compromising taste. Perfectly versatile and ready in just over an hour, it’s the ultimate healthy comfort food for pasta lovers. Garnish with fresh basil, and serve up a vibrant, satisfying meal that’s as nourishing as it is delicious! Keywords: paleo pasta recipe, gluten-free orecchiette, healthy tomato sauce, fresh basil pasta.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Tapioca starch
- 0.5 teaspoon Sea salt
- 2 large Eggs
- 1 tablespoon Olive oil
- 2 tablespoons Water
- 1 28-ounce can Canned crushed tomatoes
- 3 minced Garlic cloves
- 1 small, finely chopped Onion
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 0.25 cup, chopped Fresh basil
- 0.25 teaspoon Black pepper
Instructions
In a large bowl, combine almond flour, tapioca starch, and sea salt. Stir well.
Make a well in the center of the dry ingredients. Add the eggs, olive oil, and water.
Mix with a fork until the mixture comes together, then knead with your hands until you have a smooth dough.
Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2-inch thick.
Cut each rope into small 1/4-inch pieces. Press each piece with your thumb to form a small cup shape.
Lay the formed orecchiette on a baking sheet dusted with tapioca starch while you make the rest.
To make the tomato sauce, heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the minced garlic and chopped onion. Sauté until the onion becomes translucent.
Add the canned crushed tomatoes, dried oregano, dried basil, red pepper flakes, and black pepper. Stir well.
Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally.
Stir in the fresh basil during the last few minutes of cooking.
Bring a large pot of salted water to a boil. Add the orecchiette and cook for about 2-3 minutes, until they float to the top and are tender.
Drain the pasta and transfer it to the pan with the tomato sauce. Toss until well coated.
Serve the Paleo orecchiette pasta hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 48.0 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 654 mg | 50% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3053 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
