Rigatoni with shrimp in tomato and feta sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely chopped onion |
| 1 | Garlic clove; minced | |
| 6 | tablespoons | Olive oil |
| ½ | cup | Dry white wine |
| 3 | cans | (14 to 16 ounce) plum tomatoes including the juice; chopped coarse |
| 2 | tablespoons | 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 | pounds | Rigatoni or other tubular pasta |
| ½ | pounds | Feta; crumbled |
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.
Yield: 6 servings
NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9051 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998