I say "my version," because I have a lot less restraint and am obviously therefore a much less masterful cook than Franey was. I love garlic too much, and am just now beginning to realize that you can indeed use too much of it, as well as too much tomato, etc.
But I learned that lesson, halfheartedly, by cooking with Marcella Hazan's cookbooks, in which her most super-simple recipes go something like this: "Slice a medium zucchini into 1 inch slices; saute in 1 tablespoon olive oil in heavy pan, with one tomato, skinned but otherwise intact. When the tomato has softened but still maintains its spherical integrity, add one clove of sliced garlic; stir for one minute, discard the tomato and zucchini. Serve the garlic at room temperature." And it is the most delicious thing ever.
Anyway, this is a dish that requires buying some good feta for. Don't even try to use prepackaged grocery-store stuff; if you're going to spend the money on the shrimp, buy the good feta.
Shrimp with Too Much Garlic and Lots of Tomato, on Rigatoni
5 tablespoons olive oil
2 teaspoons finely chopped garlic (or 3)
4 cups chopped tomato
1/2 cup dry white wine
1/2 teaspoon salt
freshly ground pepper
1/2 cup chopped fresh basil
1 teaspoon dried crumbled oregano (if you have fresh, use it, but this turns out well using dried)
1 1/2 pounds medium-size shrimp, peeled, deveined, tails intact
1/2 teaspoon hot red pepper flakes
1 lb rigatoni
1/2 pound feta cheese, crumbled
- Preheat oven to 400. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add garlic, cook briefly, stirring, until it begins to scent the air like the perfume of the gods. Add tomatoes; cook for 3-5 minutes. Add wine, salt, pepper, basil, oregano.
- Continue to cook over medium-low heat for ten minutes.
- Meanwhile, sprinkle shrimp with salt and pepper. Heat remaining oil in a large heavy skillet, over medium-high heat. Add shrimp; cook for about 30 seconds on each side, moving them around in the pan, until they just turn red.
- Spoon shrimp and their pan juices into a small baking dish; sprinkle with crumbled feta, spoon tomato mixture on top. Bake for 15 minutes, or until piping hot.
- Cook rigatoni (careful not to overcook); serve in shallow bowls, with shrimp-tomato-feta sauce spooned on top.
I also mentioned that I recently served this dish with my own Pale Green Salad. This is just a salad that consists of pale green things: one medium large cucumber, peeled, seeded, sliced into half moons; one or two avocados (peeled of course), in cubes; 2-3 large celery stalks, in thick slices cut on the diagonal; butter lettuce; and baby romaine, cut into shreds crosswise. I serve this with a simple mustard vinaigrette and toss together salad and dressing before serving, so that the avocado mixes with the dressing and makes it avocadolicious.
Simple mustard vinaigrette
In a jar, stir together 8 tablespoons olive oil, 1 tablespoon Dijon mustard, 3 tablespoons of red wine vinegar, 1/2 teaspoon salt, freshly ground black pepper. Place the lid on the jar, and shake vigorously, until emulsified.