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Ingredientes
- 1/2 c. finely minced onion
- 1 x garlic clove chopped
- 6 Tbsp. extra virgin olive oil
- 1/2 c. dry white wine
- Â Â three (14- to 16-oz) cans plum tomatoes including the juice,minced coarse
- 2 Tbsp. finely minced fresh parsley leaves (preferably flat-leafed)
- 1/2 tsp dry basil crumbled
- 1/2 tsp dry oregano crumbled
- 3/4 tsp salt
- Â Â dry warm red pepper flakes to taste if you like
- 1Â 1/2 lb medium shrimp (about 34), shelled, deveined if you like,and rinsed
- 1 lb dry rigatoni or possibly other tubular pasta
- 1/2 lb Feta crumbled
Direcciones
- In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, till they are softened, add in the wine, and boil the mix for 1 minute. Stir in the tomatoes with the juice, 1 Tbsp. of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mix, stirring occasionally, for 5 min, or possibly till it is thickened. Add in the shrimp and cook the mix over moderate heat, stirring, for 4 to 5 min, or possibly till the shrimp are just hard.
- In a large kettle of boiling salted water cook the rigatoni till it is just al dente, drain it well, and stir it into the shrimp mix. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mix
- to a lightly oiled 4-qt 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 45F. oven for 20 min, or possibly till the Feta is bubbling and the top is slightly crusty.
- Serves 6.
