Rigatoni with Shrimp in Tomato and Feta Sauce

Ingredients

• 6 tablespoons olive oil 
• 1 pound rigatoni dried
• 0.8 teaspoon salt 
• 1  garlic clove minced
• 0.5 teaspoon oregano dried crumbled
• 2 tablespoons parsley fresh finely chopped (preferably flat-leafed)
• 0.5 pound feta cheese crumbled
• 42 ounce plum tomatoes chopped canned
• 0.5 teaspoon basil dried crumbled
• 0.5 cup onion finely chopped
• 0.5 cup wine dry white
• 1.5 pounds shrimp shelled deveined rinsed ( 34)

Equipment

• oven
• glass baking pan

Directions

1. 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 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened.
2. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
3. 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 tablespoon parsley and the remaining 2 ounces Feta.
4. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.