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1/4 cup olive oil

1 tablespoon garlic -- minced or crushed

1 1/3 cups chopped tomatoes

1/3 cup dry white wine

salt and pepper

1/3 cup fresh basil -- 1 1/2 T. dried

1/2 teaspoon oregano

1 pound peeled and deveined shrimp

1/2 teaspoon red pepper flakes

1/2 pound rigatoni -- raw

1/3 cup Feta cheese -- crumbled

Preheat oven to 400 F. Set a large pot of water on the stove to boil.

In a large bottomed pot, saute the garlic in half the olive oil. Cook briefly,

then add the tomatoes. Cook briefly, then add the wine, salt, pepper, basil

and oregano. Simmer on low heat for about 10 minutes.

Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle with pepper

flakes as they cook. Remove the shrimp from heat when they lose their opacity.

Put the shrimp in a baking pan. Sprinkle with crumbled Feta Spoon tomato

sauce over Feta Bake about 10 minutes.

Meanwhile cook rigatoni.

To serve, spoon mixture over rigatoni.

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