"If I start feeling down I'll gorge myself on pasta. That usually does the trick." - Natalie Imbruglia.
Feeling down while stuck at home? May we suggest entertaining Natalie's advice and gorging on some pasta. But not just any pasta, try some healthy, lean chickpea pasta. It's a nice, healthy alternative to regular pasta so you don't have to worry about excessive guilt following the gorging. We use wild caught shrimp and our spicy #BPS to make this recipe really freaking delicious.
1 package (8 oz) of chickpea spaghetti
1 can diced tomatoes
1 pound large, peeled shrimp
3 tablespoons of Banana Pepper Sauce
1 cup dry white wine
Some olive oil for the pan
1 medium onion, chopped
3-5 garlic cloves, chopped
1/4 teaspoon dried oregano
3-5 tablespoon chopped fresh basil leaves
1 teaspoon salt, or more if desired
Toss the shrimp in a bowl with some salt. Heat the olive oil in a pan over medium heat and cook the shrimp for about 2 minutes until cooked (but not over-cooked). Remove from pan and set aside. Add some more oil along with chopped onion and garlic until cooked. Add tomatoes, white wine and oregano and simmer for about 7-10 minutes.
Meanwhile, bring 4 - 6 quarts of water to a boil, add salt to taste. Add pasta to boiling. Stir gently. Return to a boil. For "al dente" pasta, boil uncovered, stirring occasionally for 7 minutes.
Add cooked pasta and shrimp to sauce and mix gently. Add chopped herbs and gorge your face.