1/2 cup finely chopped onion
1 garlic clove, minced
6 tablespoons olive oil
1/2 cup dry white wine
3 (14-16 oz. cans) chopped tomatoes (including juice)
2 tablespoons finely chopped flat leafed parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon salt (or to taste)
dried hot red pepper flakes (add to taste)
1.5 pounds medium shrimp (about 34) shelled and de-veined
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta, crumbled
Pre-heat oven to 220c (450f).
In a large saucepan cook the onion and garlic in the oil over moderately low heat, stirring occasionally until soft. Add the wine and boil the mixture for one minute. Stir in the tomatoes (including juice), 1 tablespoon of parsley, the basil, oregano, salt and red pepper flakes. Boil the mixture, stirring occasionally for 5 minutes or until sauce is thickened. Add the shrimp and cook the mixture over low heat 4-5 minutes or until the shrimp turn pink. Remove pan from heat.
In a large pot of boiling salted water, cook the rigatoni until al dente, drain well and stir it into the shrimp mixture. Stir in 5 oz. of the Feta and transfer the mixture to a lightly oiled 4 quart shallow glass baking dish. Sprinkle the top with the remaining parsley and Feta. Bake pasta in the middle of a preheated oven for 20 minutes or until the Feta is bubbling and the top is slightly crusty.