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Title: Rigatoni with Shrimp in Tomato and Feta Sauce Categories: Cooking liv, Import Yield: 1 Servings 1/2 c Finely chopped onion 1 Garlic clove; minced 6 tb Olive oil 1/2 c Dry white wine 3 cn (14 to 16 ounce) plum -tomatoes including the -juice; chopped coarse 2 tb Finely chopped fresh parsley -leaves 1/2 ts Dried basil; crumbled 1/2 ts Dried oregano; crumbled 3/4 ts Salt Dried hot red pepper flakes -to taste 1 1/2 lb Medium shrimp; shelled, -deveined, and rinsed 1 lb Rigatoni or other tubular -pasta 1/2 lb Feta; crumbled 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" |