Ingredients: |
Ingredients: 1/2 cup finely chopped onion.
1 garlic clove minced.
6 Tbsp olive oil.
1/2 cup dry white wine.
3 14 to 16 ounce cans plum tomatoes including juice (chopped coarse)
2 Tbsp finely chopped fresh parsley leaves.
1/2 Tsp dried basil, crumbled.
1/2 Tsp dried oregano, crumbled.
3/4 Tsp salt.
Dried hot red pepper flakes to taste if desired.
1 1/2 pounds medium shrimp (about 34) shelled deveined and rinsed.
1 pound dried rigatoni or other tubular pasta.
1/2 pound Feta, crumbled (more is better!)
You can also add Scallops & Chorizo sausage
|
Directions: |
Directions:In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened. Add the wine and boil the mixture for 1 minute. Stir in the tomatoes and juice and 1 tablespoon of the parsley. Add basil, oregano, salt, and red pepper flakes. Boil the mixture stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and continue to cook 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 5 ounces of the 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 Tbsp parsley and 2 ounces Feta. Bake the pasta in the middle of a preheated 450ºF. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty. |
This recipe for Rigatoni with Shrimp in Tomato and Feta Sauce is from