I had about a third of a bottle of passada to use up. There was a small
bag of shrimp in the freezer. I cooked some spaghetti. While the water
was heating up and then the pasta cooking I sauteed the shrimp in olive
oil with a small pinch of chili flakes, a lot of chopped garlic and some
finely shopped red pepper. When the shrimp was cooked I removed it and
added the passada and along with some dried oregano and fresh basil.
The pasta was added to the pan of sauce, a little of the pasta water
added and all stirred together. Pasta was plated up, reserving a little
sauce. I added the shrimp to that left over sauce and then served it on
top of the pasta.
It was surprisingly good.