La Pasta
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Rigatoni with Shrimp in Tomato and Feta Sauce



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 Antipasti e Pasta
Antipasti e Pasta
Svenson, Sonia
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Rigatoni with Shrimp in Tomato and Feta Sauce
Gourmet Archives

 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 juice,
coarsely chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon salt
Dried hot red pepper flakes
1 1/2 pounds medium shrimp (34), shelled, deveined, rinsed
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta cheese, crumbled

In a kettle, cook onion and garlic in oil over moderately low heat, stirring occasionally, until they are softened, add wine and boil mixture 1 minute.
Stir in the tomatoes with juice, 1 tablespoon parsley, basil, oregano, salt
and red pepper flakes. Boil mixture, stirring occasionally, 5 minutes or
until thickened. Add shrimp and cook over moderate heat 4-5 minutes.
In a large kettle of boiling salted water cook rigatoni al dente, drain it well, and stir it into the shrimp mixture. Stir in 6 ounce Feta, and salt and pepper
to taste. Transfer the mixture to a lightly oiled 4-quart shallow glass baking dish and sprinkle top with the remaining 1 tablespoon parsley and remaining
2 ounces Feta.  Bake in a preheated 450-degree F. oven 20 minutes, or
until the Feta is bubbling and top is slightly crusty. Serves 6.

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