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Monday, August 22, 2011

Pasta with ricotta and a fried egg

Heres a quick and delicious way to get a little extra protein into a carb packed meal. I like to use Tinkyada brown rice pasta with rice bran. It's a gluten free pasta with 4 grams of protein per serving. Adding the fried egg on top is just super delicious if you like runny yolk which I do, if you don't like eggs add a can of olive oil packed tuna like Calipo instead. This is just a simple tomato sauce with ricotta added at the very last minute garnished with parsley and then the fried egg well seasoned on top.
INGREDIENTS: FOR TOMATO SAUCE 
1 can plum tomatoes - I use whole and then crush them with my hands
2 cloves garlic - minced 
2 tsp - olive oil 
salt & pepper - to taste 
basil leaves - a few leaves 
1 tbs - oregano (optional) 
1 tsp - chili flakes (optional) 
chopped parsley 
COOK: Heat olive oil in a pan to medium high heat, add the garlic and chili flakes for under a minute (until you can smell it) then add the crushed tomatoes and bring to a simmer. Add Salt and pepper and oregano if desired let this cook for 30 mins to an hour. If the tomatoes are too tart add 1 tbs of honey or sugar - you can also grate a carrot or two to add sweetness. Add the chopped parsley at the very end so they don't turn brown. 

4 comments:

  1. This looks absolutely delicious! Beautiful photo, too! Often whole wheat pasta is kind of a disappointment, so the brown rice pasta looks like and interesting alternative.

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  2. Wow this looks incredible, I love your presentation! :) What a great blog you have, so glad to be a new follower! xoxo

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  3. Thanks all! It taste as good as it looks, and the rice bran pasta is excellent. It is slightly more al dente then most pastas though.

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