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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