5 tbsp. olive oil
1 1/4 lb. med. shrimp (about 36) peeled & deveined
1/4 tsp. red pepper flakes
1 sm. clove garlic, finely chopped
1/2 c. dry white wine
2 c. fresh tomatoes, peeled & cubed
1/3 c. chopped fresh basil
1 tsp. dried crumbled oregano
Salt
Freshly ground pepper
6 oz. crumbled feta cheese
12 oz. rigatoni

Preheat oven to 400 degrees. Heat 3 tablespoons of the oil in a skillet. Saute shrimp just until they turn pink. Stir in the red pepper flakes. Transfer shrimp and pan juices to a baking dish. Add the remaining oil to the skillet. Briefly saute the garlic. Add the wine and cook for 2 minutes over high heat. Stir in the tomatoes, basil, oregano and salt & pepper to taste. Simmer uncovered for 10 minutes. Sprinkle the feta cheese over the shrimp. Spoon the tomato sauce over all. Cover dish and bake for 10 minutes.

Cook the rigatoni in a large pot of boiling salted water until tender but still firm. Drain and transfer to a serving bowl. Add the shrimp-tomato mixture and gently mix with the rigatoni noodles. Serve immediately.