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In a small pan, sauté onions and garlic in 1 tablespoon olive until fragrant, about 2 minutes. Once they are almost cooked, set aside.
In a large pot, cook your gluten free pasta according to directions.
Drain, rinse the pasta, and place pasta back into pot. Keep on low heat.
Mix in the remaining 2 tablespoons olive oil and mix well. Mix gently.
In a separate bowl, whisk together the mayo and egg yolk. Add this mix to your pot with the pasta, coating until creamy. Gently mix in the sautéed onion/garlic.
Toss the pasta with the tomatoes, kosher salt and pepper.,
Stir gently over low to medium low heat until creamy and combined.
If using a cooked protein, add it in here.
Plate pasta into bowls. Garnish with fresh basil and cracked pepper.