Paleo Orecchiette Pasta with Tomato Sauce

Discover the perfect fusion of tradition and health with this Paleo Orecchiette Pasta with Tomato Sauce, a grain-free alternative to the classic Italian favorite. Crafted with a blend of almond flour and tapioca starch, the handmade orecchiette offer a tender yet chewy texture, ideal for soaking up the vibrant tomato sauce. The sauce, simmered with garlic, onion, and aromatic herbs like oregano and basil, is accented by a touch of heat from red pepper flakes for a rich, robust flavor. This paleo-friendly recipe is not only gluten-free but also simple and satisfying, taking just over an hour to prepare and serve. Perfect for a wholesome family dinner or an elegant date night, this dish proves you can enjoy comfort food without compromising your dietary goals.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

In a large bowl, combine almond flour, tapioca starch, and sea salt. Stir well.

Step 2

Make a well in the center of the dry ingredients. Add the eggs, olive oil, and water.

Step 3

Mix with a fork until the mixture comes together, then knead with your hands until you have a smooth dough.

Step 4

Cover the dough with a damp cloth and let it rest for 10 minutes.

Step 5

Divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2-inch thick.

Step 6

Cut each rope into small 1/4-inch pieces. Press each piece with your thumb to form a small cup shape.

Step 7

Lay the formed orecchiette on a baking sheet dusted with tapioca starch while you make the rest.

Step 8

To make the tomato sauce, heat 1 tablespoon of olive oil in a large pan over medium heat.

Step 9

Add the minced garlic and chopped onion. Sauté until the onion becomes translucent.

Step 10

Add the canned crushed tomatoes, dried oregano, dried basil, red pepper flakes, and black pepper. Stir well.

Step 11

Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally.

Step 12

Stir in the fresh basil during the last few minutes of cooking.

Step 13

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.

Step 14

Drain the pasta and transfer it to the pan with the tomato sauce. Toss until well coated.

Step 15

Serve the Paleo orecchiette pasta hot, garnished with additional fresh basil if desired.

Nutrition Facts

Serving size	(1331.4g)

Amount per serving	% Daily Value*
Calories	1807.9

Total Fat 97.6g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 372mg	0%
Sodium 2304.9mg	0%
Total Carbohydrate 204.4g	0%
Dietary Fiber 32.4g	0%
Total Sugars 48.0g
Protein 56.0g	0%

Vitamin D 82IU	0%
Calcium 653.5mg	0%
Iron 16.7mg	0%
Potassium 3052.9mg	0%

*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.

Source of Calories

Fat: 45.7%

Protein: 11.7%

Carbs: 42.6%