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Submitted by: Kathleen Neff from Claxton, GA
Originally shared on the web 02/16/2011

12-oz. pkg. penne pasta, divided
2 t. olive oil
1 onion, chopped
28-oz. can diced tomatoes
1/4 t. red pepper flakes
1/4 t. dried oregano
1 lb. uncooked medium shrimp, peeled and cleaned
1/4 c. fresh parsley, chopped
4-oz. pkg. crumbled feta cheese, divided

Measure out half the package of pasta, reserving the rest for another recipe. Cook as package directs; drain. Meanwhile, in a large heavy skillet, heat oil over medium heat. Add onion; cook until tender and lightly golden. Stir in tomatoes and their juice, red pepper flakes and oregano; cook until boiling over high heat. Reduce heat to medium; cook sauce until slightly thickened, stirring occasionally. Stir in shrimp; cook for 2 to 4 minutes, until pink. Remove skillet from heat; stir in parsley and 1/2 cup feta cheese. Add cooked pasta to skillet mixture and toss to coat. Use remaining cheese to top each serving. Serves 4.