Rigatoni with Shrimp in Tomato and Feta Sauce Recipe

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Type: Rigatoni with Shrimp in Tomato and Feta Sauce Free Cooking Recipe – Pasta

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Ingredients / Directions
1/2 cup(s) finely chopped onion
1 garlic clove
minced
6 tbsp olive oil
1/2 cup(s) dry white wine
Three 16-ounce cans plum tomatoes including the juice
chopped coarse
2 tbsp finely chopped fresh parsley leaves
1/2 teaspoon dried basil
crumbled
1/2 teaspoon dried or?gano
crumbled
3/4 teaspoon salt
Dried hot red pepper flakes to taste if desired
1 1/2 pounds medium shrimp
shelled
deveined if desired
and rinsed
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta
crumbled 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 tbsp of the parsley
the basil
the or?gano
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.
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 tbsp parsley and the remaining 2 ounces Feta.
Bake the pasta in the middle of a preheated 45?F. oven for 20 minutes
or until the Feta is bubbling and the top is slightly crusty.

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