Tonight's Dinner - Rigatoni with Tomato & Feta Sauce

[Guest guest]

This was tonight's dinner. It was delicious. Original was from Gourmet Magazine,

4/91.

 

* Exported from MasterCook *

 

Rigatoni with a Tomato & Feta Sauce

 

Recipe By : Adapted from Gourmet Magazine, 4/91

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 sm onion -- finely chopped

1 clove garlic -- minced

2 tbsp olive oil

1/2 cup dry white wine

1 28 oz can crushed tomatoes

1 tbsp fresh parsley leaves -- chopped

1/2 tsp dried basil

1/2 tsp dried oregano

3/4 tsp kosher salt

1 lb dried rigatoni pasta

1/2 lb feta cheese -- crumbled

 

In a large saute pan, cook the onion and garlic over moderately low heat,

stirring occasionally, until they are soft, add the wine, and boil for 1 minute.

Stir in the crushed tomatoes, 2 tsp parsley, the basil, oregano, and salt and

boil the mixture, stirring occasionally, for 5 minutes, until thickened.

 

Meanwhile, put a large pot of water on. When it comes to a boil, add some salt

and the rigatoni. Cook until al dente, drain well, and stir into the tomato

sauce. Stir in 1/2 the feta cheese and a bit of salt and pepper to taste.

Transfer the mixture to a greased casserole dish. Sprinkle the top with the

remaining feta cheese and 2 tsp parsley. Bake the pasta, in the middle of a

preheated 400°F oven, for 20 minutes until the feta cheese is bubbly and the top

is a bit crusty and browned.

 

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Serving Ideas : warm breadsticks

 

NOTES : Original recipe also included some shrimp in with the sauce, at the end

of it's cooking time, and a lot more tomato. I was cooking this for 2-4 people,

not 6 or more. I also used a lower fat version of feta cheese and it didn't

bubble as much as the full fat stuff.

 

 

 

RisaG

 

MK Independent Beauty Consultant

radiorlg

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 03/29/02

 

 

 

 

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