Rigatoni with Shrimp in Tomato and Feta Sauce
| Yield: | 1 Servings |
| Categories: |
| 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 |
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