Serves: 4
Total Calories: 453

1 teaspoon finely chopped garlic
5 tablespoons olive oil
2 cups cubed peeled tomatoes
1/2 cup dry white wine
salt and black pepper to taste
3/4 cup finely chopped fresh basil
1 teaspoon dried crumbled oregano
1 1/2 pounds medium shrimp, peeled, deveined
1/8 teaspoon hot red pepper flakes
8 ounces crumbled feta cheese
6 ounces rigatoni, cooked, drained

Sauté garlic in 2 tablespoons olive oil in a skillet. Add tomatoes. Cook 1 minute. Add wine, salt, pepper, basil, and oregano. Cook over medium heat 10 minutes. Season shrimp with salt and pepper. Heat remaining 3 tablespoons olive oil in large skillet. Add shrimp. Sauté 1 minute or until shrimp turn pink. Sprinkle with red pepper flakes. Spoon into a small, greased baking dish. Sprinkle with feta cheese. Spoon tomato sauce over top. Bake at 400° for 10 minutes or until bubbly. Spoon over hot pasta on a serving platter.


Fun Fact: Tomatoes are one of the most common garden fruits in the United States, and along with zucchini, have a reputation for out-producing the needs of the grower.

Nutritional Facts:

Serves: 4
Total Calories: 453
Calories from Fat: 264

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