Rigatoni with Shrimp in Tomato and Feta Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup finely chopped onion |
1 garlic clove, minced |
6 tablespoons olive oil |
1/2 cup dry white wine |
three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse |
2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed) |
1/2 teaspoon dried basil, crumbled |
1/2 teaspoon dried oregano, crumbled |
3/4 teaspoon salt |
dried hot red pepper flakes to taste if desired |
1 1/2 pounds medium shrimp (about 34), shelled, deveined if desired, and rinsed |
1 pound dried rigatoni or other tubular pasta |
1/2 pound feta, crumbled |
Directions:
1. 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 with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the 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.
2. 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 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.
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