5 tbsp. olive oil
1 tsp. chopped garlic
2 c. chopped tomatoes
1/2 dry wine
Pepper to taste
1/4 c. basil
1 tsp. oregano
2 lbs. shrimp
1/8 tsp. hot red pepper flakes
1 lb. feta cheese
1/2 rigatoni

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

2. Cook over moderate heat, about 10 minutes.

3. Peel and devein the shrimp.

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

5. Preheat the oven to 400 degrees.

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

7. Meanwhile, cook the rigatoni according to taste and drain. Serve the hot rigatoni with the shrimp mixture spooned over.