5 tbsp. olive oil
1 tsp. finely chopped garlic
2 c. peeled, cubed tomatoes, preferably fresh
1/2 c. dry white wine
1/4 c. finely chopped fresh basil leaves
1 tsp. dried crumbled oregano
1 1/2 lbs. med. sized fresh shrimp
1/8 tsp. hot red pepper flakes
1/3 lb. rigatoni, ziti, spirals, etc.
1/2 lb. crumbled feta cheese

Heat 2 tablespoons of the oil in a skillet and add garlic. Cook briefly, stirring and add tomatoes. Cook about 1 minute and add the wine, salt and pepper. Add the basil and oregano.

Cook over moderate heat about 10 minutes.

Meanwhile, peel and devein the shrimp, leaving the last tail segment on. Sprinkle the shrimp with salt and pepper.

Heat the remaining 3 tablespoons oil in a large skillet and add the shrimp. Cook quickly, about 1 minute, just until the shrimp turns red. Stir as they cook. Sprinkle shrimp with red pepper flakes.

Preheat the oven to 400 degrees.

Spoon the shrimp and any pan juices into a small baking dish. Sprinkle the shrimp with the crumbled feta cheese and spoon the tomato sauce over. Place the baking dish in the oven and bake 10 minutes until piping hot.

Meanwhile cook the rigatoni according to taste and drain. Do not over cook. Serve the hot rigatoni with the shrimp mixture spooned over. 4 servings.