Rigatoni with shrimp in tomato & feta sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely-chopped onion |
| 1.00 | Garlic clove; minced | |
| 6.00 | tablespoon | Olive oil |
| ½ | cup | Dry white wine |
| 3.00 | can | Plum tomatoes - (14 to 16 oz ea); including juice, |
| Chopped coarse | ||
| 2.00 | tablespoon | 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 | ||
| 1.00 | pounds | Rigatoni or other tubular pasta |
| ½ | pounds | Feta; crumbled |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
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. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9051 broadcast 01-26-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
08-11-1998
Recipe by: Sara Moulton
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