Recipe - Rigatoni With Shrimp In Tomato And Feta Sauce

One half cup Finely chopped onion
1 Garlic clove; minced
6 tablespoon Olive oil
One half cup Dry white wine
3 cn (14 to 16 ounce) plum
tomatoes including the
juice; chopped coarse
2 tablespoon Finely chopped fresh parsley
leaves
One half teaspoon Dried basil; crumbled
One half teaspoon Dried oregano; crumbled
Three fourths teaspoon Salt
Dried hot red pepper flakes
to taste
1 One half pound Medium shrimp; shelled,
deveined, and rinsed
1 pound Rigatoni or other tubular
pasta
One half pound Feta; crumbled

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 MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998