| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@comteck.com> on Feb 7, 1998
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