Cooking oil (we use coconut)
1 cup chopped onion
6 garlic cloves, minced (I may have used more)
1 (14.5oz) can unsalted diced tomatoes, undrained
1.5 cups of chicken stock (I used the Pacific brand from Healthy Options)
1/2 tbsp dried oregano
8-10oz gluten-free pasta (I used GF, DF, egg-free San Remo pasta)
A whole bowl of fresh spinach (I chopped mine up)
Salt + pepper
Throw in the garlic and onions and cook until onions turn slightly brown
Put in the tomatoes, broth, oregano. Let it cook until the sauce becomes slightly thick.
Add salt and pepper.
Turn down the heat a bit, and throw in the uncooked noodles. Make sure the noodles are submerged in the sauce so it cooks. Once the noodles soften, throw in the spinach, and mix.
Note: I tweaked this recipe a bit. You can find the original recipe here.
This is a one-pot recipe that’s pretty simple. Some like to cook their pasta separate and mix it in the sauce after, but when I cooked the pasta in the sauce, it turned out to be more flavorful, with the sauce really sticking to the pasta.
I’ve been diagnosed with an autoimmune disease (MCTD – mixed connective tissue disease, predominantly Polymyositis) and have found to be intolerant to gluten, dairy, and shellfish. The recipes shared here are based on what I can take on the daily and what my functional doctor recommends for me based on my condition and deficiencies.