Baked Orzo with Shrimp, Tomato Sauce and Feta

Directions

1Preheat oven to 425 degrees.

2Cook onion, garlic, oregano, and red pepper in 1 tablespoon of the oil over a moderately high heat, stirring, until onion is softened, about 3 minutes. Add wine and boil until reduced by half, another 3 minutes or so. Stir in tomatoes and salt, then reduce heat, and simmer briskly, stirring frequently, until slightly thickened, about 8 minutes. Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

3While sauce and shrimp are cooking, cook orzo in a 6-quart pot of boiling salted water, until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve. Return orzo to pot and toss with remaining tablespoon oil. Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper to taste.

4Spoon 1/2 of the pasta into an oiled 13 X 9 X 2 inch glass baking dish, then sprinkle with 1/2 of the feta. Top with remaining pasta and feta, then bake in middle of oven, uncovered, until cheese is slightly melted and pasta is heated through, 10 to 15 minutes.