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.
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. 


  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.

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

  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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