Rigatoni with shrimp in tomato and feta sauce

1 Servings

Ingredients

Quantity Ingredient
½ cup Finely chopped onion
1 Garlic clove; minced
6 tablespoons Olive oil
½ cup Dry white wine
3 cans (14 to 16 ounce) plum tomatoes including the juice; chopped coarse
2 tablespoons Finely chopped fresh parsley leaves
½ teaspoon Dried basil; crumbled
½ teaspoon Dried oregano; crumbled
¾ teaspoon Salt
Dried hot red pepper flakes to taste
1½ pounds Medium shrimp; shelled, deveined, and rinsed
1 pounds Rigatoni or other tubular pasta
½ pounds Feta; crumbled

Directions

In a kettle cook the onion and garlic in oil over moderately low heat, stirring occasionally until they are softened, add wine, and boil mixture for 1 minute. Stir in tomatoes with juice, 1 tablespoon parsley, basil, oregano, salt, and red pepper flakes and boil mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm. In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 6 ounces of Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4 quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450 degree oven for 20 minutes, or until Feta is bubbling and the top is slightly crusty.

Yield: 6 servings

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9051 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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