Yield: 1 Servings
|¼ cup||Olive oil|
|1 tablespoon||Garlic; minced or crushed|
|1 pounds||Peeled and deveined shrimp|
|1⅓ cup||Medium chopped tomatoes|
|½ teaspoon||Red pepper flakes|
|⅓ cup||Dry white wine|
|½ pounds||Rigatoni; (raw)|
|\N \N||Salt and pepper to taste|
|⅓ pounds||Feta cheese; crumbled|
|⅓ cup||Fresh basil; (1 1/2 cup dry)|
1. Preheat oven to 400 F.
2. Set a large pot of water on the stove to boil.
3. In a large bottomed pot, saute the garlic in half the olive oil. Cook briefly, then add the tomatoes. Cook briefly, then add the wine, salt, pepper, basil and oregano.
4. Simmer on low heat for about 10 minutes.
Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle with pepper flakes as they cook. Remove the shrimp from heat when they lose their opacity. Put the shrimp in a baking pan. Sprinkle with crumbled feta.
Spoon tomato sauce over feta. Bake about 10 minutes. Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni.
Posted to MC-Recipe Digest by J Pellegrino <gigimfg@...> on May 06, 1998