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)
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.