I was over at my daughter’s house a few weeks ago.  She had some beautiful organic cherry tomatoes on the counter.  So I made a quick tomato sauce and tossed it with some fusilli and it was delicious.  She told me the next day that her husband Dan actually did something only my son Benji has done, he picked up his plate and licked it clean!

• about 12 ounces of fusilli pasta 
• about 1/4 cup of olive oil (I use light)
• 2 pints of cherry or grape tomatoes (cut in half)
• 6 large cloves of garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• about 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons fresh oregano leaves, chopped (you may substitute 1/2 cup fresh basil leaves, torn)

Boil water in large pot for pasta.  Then cook pasta till al dente, reserving a little of the pasta water.

In medium-large skillet, heat olive oil over medium heat.  Add red pepper flakes, and saute a minute or so .  Add grape or cherry tomatoes, the salt, pepper, and cook over medium heat until tomatoes make a chunky style sauce, about 4-6 minutes.  Then add the minced garlic, and saute another minute or two.  Last, add the oregano, and cook another minute. 

Add the cooked pasta to the sauce.  Add a little pasta water if pasta seems a little dry.

Optional:  Add 4 - 8 oz. of diced fresh or block mozzarella cheese and toss it before you serve pasta.  I have made this both ways, but I prefer it without the cheese. 

This dish is easy to make, healthy, delicious, and the colors are beautiful.  I made this for my son Danny and myself, and to my shock, Danny loved it, even though he doesn’t usually like string beans. 

Ingredients

• 1 pound of fresh string beans, ends trimmed
• about 8-10 plum tomatoes or 2 pints of grape or cherry tomatoes
• kosher salt 
• freshly ground black pepper
• about 1 tablespoon of fresh thyme leaves (optional)
• olive oil (I use light)

Directions:

Preheat oven to 400 degrees.  Line a half sheet pan with aluminum foil.  Cut plum tomatoes into medium size chunks, each about the size of a half of a cherry tomato.  If using cherry or grape tomatoes, cut them in half.  Place on prepared sheet pan, drizzle about 2 tablespoons oil over, sprinkle with salt and pepper and thyme.  Toss with your hands to coat well with oil.  Roast uncovered in oven for about 45 minutes.  Then take out, and add the string beans.  Drizzle a little more oil over beans and sprinkle beans with salt and pepper.  Then toss gently.  Roast for another 20-30 minutes until the beans start to brown on the ends.  Serve.

The Lemon Vinaigrette Makes This Salad Outstanding!

When I gave a bridal shower for my daughter Randi in May of 2006, of course I went all out. Randi is the sweetest, most wonderful daughter to me, and as far as I’m concerned, nothing I can ever do for her is enough. I held the shower at my friend Jim’s house in Bricktown, New Jersey. We had about 40 people as guests. Anyway, it was a wonderful day. The weather was beautiful, and the guests were able to sit out by the pool. I had worked hard for weeks before doing as much as possible in advance. Most of my preparations, though took place during the week of the shower, which was a little difficult since I didn’t take one day off from work. The food spread was incredible! Here is the menu: macaroni and cheese casserole, french toast bread pudding, noodle kugel, mushroom, spinach, and Gruyere egg casserole, a strata (which I really didn’t like), lime jello mold, tossed salad with vinaigrette, tuna salad and egg salad, sliced cheeses, bagels and assorted cream cheeses, and finally, incredible smoked fish platters from the amazing Jerry and Harvey’s Delicatessen in Marlboro, NJ (their appetizing stuff is the best!). Luckily, I did get a little help. My Aunt Sally Hindes made the egg salad, and my mother, Shirley Fried, made her lime jello mold. But you have to understand, that I’m not complaining. I loved making everything for the shower. I live for these family milestones, and I love every second of the preparations involved. Of course, we had dessert, and everything was homemade (by me). I baked cheesecake, carrot cake, my vanilla cake with chocolate frosting, chocolate chip cookies, jam diagonals, oatmeal cookies, and rugeluch. The food was wonderful, but the real reason the shower was so outstanding was because of how sweet and incredible Randi is. How lucky I am to be blessed with Randi as a daughter.

for the vinaigrette:

• juice from 1 large lemon (about ¼ cup)
• ½ cup olive oil (I use a combination of light and extra virgin)
• 1 ½ teaspoons dried oregano
• 2 garlic cloves, crushed
• ¾ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper

For this particular party, I made a huge salad so I doubled the recipe for the vinaigrette as follows:

• ½ cup fresh lemon juice (about 2 large lemons)
• 1 cup olive oil (combination of light and extra virgin)
• 1 tablespoon dried oregano
• 4 garlic cloves, crushed
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper

In a mixing bowl, whisk the lemon juice, the oregano, the salt, the pepper, and the garlic. Then add the oil slowly as you continue to whisk. You can make this earlier in the day, and put it in a plastic container with a tight fitting lid. Then when you are ready to use it, give it a few good shakes, and pour it over the salad right before you serve the salad.

for a really big salad:

a combination of romaine and green leaf lettuce

2 English cucumbers, sliced lengthwise and then cut in half

2 pints of cherry tomatoes, halved

1 red onion, sliced thinly

2 large red bell peppers, cut into ½ inch pieces

1 large green bell pepper, cut into ½ inch pieces

Note: Possible additions to the salad include black or green olives, radishes, 4-8 ounces of feta cheese crumbled, good croutons

My son Danny loves chicken, so I am always trying to come up with  updated and delicious recipes to try out on him.  I made this recipe last week, and he went absolutely gaga over it.  I’ve already made it twice since then, and I think he loves it so much, he could eat it at least once a week.  This chicken is extremely tasty and very healthy, too!  See my latest, even healthier variation below!

for the chicken: 

• 1 pound of thin sliced chicken cutlets, or boneless cutless
• kosher salt and freshly cracked black pepper
• 3 garlic cloves, minced  
• about 1 tablespoon of fresh thyme leaves (if you have both fresh thyme and fresh oregano, use a combination of the two)
• olive oil (I use light)

for the tomatoes and shallots:

• 6-7 plum tomatoes, cut into chunks (each chunk should be about 1/2 the size of a cherry tomato)
• 4-6 shallots, small dice
• 3 garlic cloves, minced
• kosher salt and freshly ground black pepper
• about 1 tablespoon fresh thyme leaves
• olive oil
• 1/4 teaspoon red pepper flakes (optional)

to pull it all together:

• 1 cup of chicken broth or stock
• 1 can (15 oz.) of white beans, drained
• a little more fresh thyme (or fresh thyme and oregano)

Serve over brown rice if you like.

Preheat oven to 400 degrees.  On half sheet pan, drizzle about 2 tablespoons of olive oil.  Then place tomato chunks on pan along with chopped shallots.  Sprinkle with minced garlic, thyme leaves, kosher salt, and some cracked black pepper.  Toss to coat with the olive oil.  Cook for about  45 min. to 1 hour or until tomatoes start to shrink and shallots are beginning to caramelize.

Right after you put the tomatoes and shallots in the oven, prepare your chicken.  Place the cutlets on a sheet pan which you have drizzled with olive oil.  Season the cutlets with salt and pepper.  Sprinkle the cutlets with the minced garlic and the thyme (or the thyme and oregano).  Put in the oven and bake for about 20-30 minutes until cooked through, depending on the thickness of the chicken.  Let cool for a few minutes, and then cut into bite sized pieces. 

In a large skillet, pour about 1 cup of chicken stock, add the drained beans, the cut up chicken, and the roasted tomatoes and shallots.  Sprinkle with about 1 more teaspoon of fresh thyme or a combination of fresh thyme and oregano. Mix gently, and heat together over a medium flame for about 10 minutes until beans are heated through.  Reseason if necessary with salt and pepper.  Serve.

 Notes:  You can substitute 2 pints of cherry tomatoes or grape tomatoes cut in half for the plum tomatoes.  I used canneloni beans, but you can substitute any type of canned white beans.

If you buy fresh oregano or fresh thyme, you can store it in a ziploc bag covered with a damp paper towel, and it will keep for a few weeks.

Note from 7/30/09: 

To make this dish even healthier, I increased the following, but used only 1 pound of chicken cutlets.  The results were amazing!

I roasted together about 12-13 plum tomatoes, and 2 boxes or bunches of grape or cherry tomatoes- halved, about 6 or 7 large garlic cloves minced, 6 shallots or 1 large vidalia onion chopped finely, 1 tablespoon fresh thyme, about 2 teaspoons kosher salt, about 1 teaspoon freshly cracked pepper, 1 teaspoon sugar, 1/4 teaspoon red pepper flakes (optional), tossed with about 4 tablespoons of extra virgin olive oil.  I actually started out the roasting on 2 sheet pans, because you want the tomatoes in one layer. Then later, when I needed the sheet pan to roast the chicken, I was able to consolidate the tomatoes onto one sheet pan.  Roast the tomatoes until they are really caramelized, turning them every so often. 

Then continue directions above for the chicken and for putting the whole dish together, pour roasted tomatoes into large skillet, add the cut up chicken and any accumulated juices from pan, 2 cans of beans drained and rinsed, and 2 cups of organic chicken stock or broth.  Heat up covered about 10-15 minutes over medium flame, taste to see if you need any more salt, pepper, or red pepper flakes.  Serve with brown rice.

Then I used 2 cans of northern beans, drained, 2 cups of organic chicken stock or broth, a little more fresh thyme,

This Dish Is A Treat For Your Tastebuds!

This is a wonderful dish that I concocted and cooked for my daughter Randi and her husband Dan last summer.  They are both huge aficionados of Greek food and they were getting ready to go on a trip to Greece.  They wanted to get into the spirit of things, so I cooked them a shrimp dish with a distinctive Greek flavor.  They both went crazy for this dish!  

• 3 tablespoons olive oil
• 5-6 garlic cloves minced
• 1/2 teaspoon red pepper flakes
• 1 pint of grape or cherry tomatoes, halved if you are using larger cherry tomatoes
• 1 teaspoon kosher salt
• 1 pound of raw extra large shrimp, peeled and deveined
• 1/2 cup of fresh Italian parsley, chopped and divided 1/4 cup and 1/4 cup
• 4 oz. feta cheese, crumbled
• 1/2 pound of spaghetti
• 2 tablespoons fresh lemon juice (use a little of the grated rind if you like a more intense lemony flavor) 
• a few grinds of freshly cracked pepper

Preheat oven to 400 degrees.  Heat the olive oil in a large skillet.  Add the red pepper flakes and the minced garlic.  Saute 1 minute over low flame.  Add the tomatoes.  Sprinkle the tomatoes with the salt and 1/4 cup of the parsley.  Saute over medium flame until the tomatoes start to look soft or cracked- about 3-4 minutes.  Add the shrimp, and cook for about 3-4 minutes just until the shrimp are starting to not look raw.  Take off stove.  Put into casserole dish.  Sprinkle crumbled feta on top and bake in a preheated 400 degree oven for about 10 minutes. Take out of oven and sprinkle shrimp with reserved 1/4 cup chopped parsley and 2 tablespoons fresh lemon juice and a little freshly cracked black pepper.   

Cook spaghetti while shrimp is in the oven.   When you are ready to serve, put a portion of spaghetti on each dinner plate, and then a portion of the shrimp on top of the spaghetti.

Notes: 

1.  You can serve over rice instead of over spaghetti.

2.  You can prepare the dish ahead up until the point where you put the shrimp in the casserole dish, cover it and then refrigerate it.  About a half hour before you put it in the 400 degree oven, take it out of the fridge and let it come up to room temperature.  Then bake in the 400 degree oven for 10 minutes.

THIS IS A VERSATILE, AUTHENTIC ITALIAN MARINARA SAUCE YOU CAN MAKE IN 30 MINUTES AND YOU CAN USE WITH CHICKEN PARMESAN, BAKED ZITI, LASAGNA, PIZZA, OR TO GO WITH YOUR FAVORITE PASTA!

Recently, I developed a new recipe for marinara sauce, and it was so rich and delicious, and so so easy to make.  This marinara sauce is as good as any I have eaten in any Italian restaurant!  I have used it to make my chicken Parmesan, my baked ziti,and for pasta with marinara, and it is superb!  You just have to try it!

• 1/4 cup of olive oil (I use light)
• 3 large garlic cloves, grated (Use a micro-plane and grate garlic right into the pot)
• about 1/2 teaspoon red pepper flakes
• 1 medium onion, diced 
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper
• about 1 tablespoon fresh thyme, or 1/4 teaspoon dried herbes de Provence
• 2  28 oz. cans good crushed tomatoes (the quality of the tomatoes makes a huge difference.  I love the brand, Sclafani- the tomatoes are incredible)

Over low flame, pour oil into pot.  Sprinkle in red pepper flakes.  Saute for a minute.  Then cook onions about 3 min.  until translucent.  Add garlic, salt, and pepper.  Saute for one minute more.  Pour tomatoes in.  Put thyme in.  Cover and simmer over low flame about 20 -30 min.  Taste and re-season.  If sauce seems too thick, add 1/4 to 1/2 cup of water.  

Note:  I got the idea from watching Rachel Ray to use the micro-plane to grate the garlic, and it’s a great idea!

My cousin Debbie e-mailed me a recipe for fish that her husband Philip made for her a few days ago that sounded really delicious to me.  I made it last night for my son Danny and me.  It was as good as Debbie said it would be.  When Danny ate it, he said it looked and tasted as good as food from a fancy restaurant in New York City!  The great thing was that because I bought the fish on sale, the whole dish cost less than $10.00, and if we ate this out in a nice restaurant in New York City, it would have cost about $27.00 per person, or $54.00 for the two of us!  I made 1 pound of fish, which really was too much for only two people, but of course we ate it all, because it was just so delicious!

• 1 pound of fish fillet (I used pollack which is similar to cod, but Philip used mahi mahi, so I recommend any mild fish that is a little thicker than flounder)
• 1 box of grape tomatoes, sliced in half
• 1 medium onion, cut into a small to medium dice
• about 3-4 cloves of garlic, chopped 
• kosher salt
• freshly ground black pepper
• a few tablespoons of olive oil (I used light olive oil, but you could use extra virgin)
• 1 tablespoon of fresh flat leaf parsley, chopped (optional)
• fresh lemon slices for serving (optional)

Preheat oven to 425 degrees.

In a cast iron or other oven proof skillet, heat about 2 tablespoons of olive oil over a medium flame.  Put the diced onions in, and sprinkle with a little salt and a few grinds of black pepper.  Cook for a minute or two, and then add all the tomatoes and the garlic.  Continue to cook over a medium flame.  Mix every so often.  Cook for about 10 minutes or so, just until the onions and tomatoes start to get a little carmelized.  When that happens, transfer the vegetable mixture to a bowl and set aside (You may mix in the chopped parsley at this point if you happen to have it). 

In the same skillet,  add about 1 tablespoon of oil, and put the heat on medium.  Sprinkle the fish on one side with kosher salt and about 10 grinds of black pepper.  Put the fish in the skillet seasoned side down.  Then season the tops of the fish with some more grinds of pepper.  Cook no more than 1 minute on each side.  The fish cooks really fast, especially in a cast iron skillet.  Then spoon the tomatoes, onions, and garlic over the fish, and place the skillet in the preheated oven to finish the cooking.  The cooking time at this point will depend on the thickness of the fish.  I kept the fish in the oven for about 5 minutes.  Bring to the table and serve right from the cast iron skillet.

Note:  You could substitute shallots or red onion for the onion, and you could add a few fresh sliced mushrooms too, when you saute the vegetables.  You could also eliminate the salt, and just use the pepper.

The Orange Juice And The Cilantro In This Shrimp Scampi Recipe Make It Unique!

I developed this recipe because I wanted to make an easy but delicious shrimp dish for Thanksgiving a few years ago.  Basically I wanted to spice up my regular shrimp scampi recipe. Since my daughter and her husband are vegetarians, I always like to prepare something really special for them for a holiday meal.  They really loved this shrimp, and so did everyone else at the table.  I have made this recipe a few times since, and I am never disappointed.  You will be very happy when you see your guests’ reactions to this gorgeous and delicious shrimp dish!  

• 2 pounds of extra large frozen or fresh unpeeled uncooked shrimp, peeled and deveined -in the 20 to 30 shrimp per pound range
• 6 large or 8 medium cloves fresh garlic, 4 minced and 2 crushed, or 5 minced and 3 crushed)
• 1/2 cup olive oil (I use a mixture of extra virgin and light)
• 3 naval oranges,  (zest and juice)
• juice of one lemon
• 1/2 - 3/4 teaspoon red pepper flakes 
• kosher salt
• freshly cracked pepper
• about 1/8 cup chopped fresh cilantro (1 to 2 tablespoons of chopped fresh cilantro or flat leaf parsley)

Use a microplane to zest the oranges.  You want to zest only the orange part, not the white part.  Set aside the zest, and then juice the oranges and set aside.  Juice the one lemon and set aside (get rid of the seeds).  Mince 4 garlic cloves into fine slivers and crush the remaining 2 garlic cloves; set aside.

I recommend that you do your peeling and deveining of your shrimp a little earlier.  The peeled and deveined shrimp can sit in the fridge covered for a few hours.

Take the ready to cook shrimp out of the refrigerator.  Sprinkle it with kosher salt and freshly cracked black pepper.

Pour the oil into a large skillet or frying pan.  Sprinkle the crushed red pepper flakes in the oil.  Put the flame on medium, and stir the flakes in the oil for a minute or two after the oil heats up.  Then dump all the garlic in and cook over low-medium flame for about 30 seconds.  Add the grated orange zest and cook for 1 minute more.  Do not let the garlic burn!  Your garlic will be cooking longer after you add the rest of the ingredients so you don’t want to cook it too long at this point.  Add the shrimp.  You can raise the temperature a little.  Let the shrimp sit for about 30 seconds, and then start to turn the shrimp.  After about 2 minutes add the orange juice and the lemon juice.  Toss until the shrimp have turned pink; they are done.  Taste one shrimp.  You want it to be firm, but not raw.  When the shrimp are done, take them out with a slotted spoon and place them on your serving platter, leaving the juice or sauce in the pan.  Then put the flame on medium and let the sauce reduce just a minute or two to concentrate the flavors. If you simmer the sauce too long, it will reduce down to nothing.  So don’t cook it too long.  You want to make sure you have enough sauce to nicely coat the shrimp.  Throw the chopped cilantro or parsley in when the sauce is reduced and stir for less than a minute. Pour sauce over the shrimp on the serving platter.     

Note:  Even though I’m not crazy about cilantro,  I think it really does add something to this dish.  But if you really don’t like cilantro, use parsley instead. 

This Recipe For Spaghetti and Marinara Sauce Is Light And Healthy!

For years, whenever I made spaghetti, I made my recipe for spaghetti with meat sauce. But when my daughter Randi was in fourth grade, she started to not like eating meat in general. I realized that I needed to master the art of cooking a really good marinara sauce. It did take quite a bit of experimenting before I hit on really good recipe that my kids really liked. I love the fact that this recipe makes about 4 quarts, because then I can freeze 3 quarts and always have some homemade sauce on hand in the freezer. I use this sauce for my baked ziti, my homemade pizza, for eggplant parmesan, and of course for any type of pasta over marinara sauce. You will be happy and your family will be very happy when you make this, I promise!

for the marinara sauce:

This recipe makes about 4-5 quarts of sauce, so if you wish to make less, just halve each ingredient.

• 3, 4, or 5 28 ounce cans of peeled plum tomatoes in thick puree or tomato juice (I prefer the puree because it makes the sauce a little thicker) - or you may substutute can of good crushed tomatoes (Sclafani is best)
• 1- 8 ounce can of tomato paste
• 1 very large or 2 medium onions
• 6-8 cloves of garlic
• extra virgin, pure, or light olive oil (I use the light)
• kosher salt
• crushed red pepper
• fresh ground black pepper
• scant teaspoon granulated sugar- optional
• herbes de provence- just a sprinkling or about 1 teaspoon of fresh thyme
• freshly grated Parmesan or Romano cheese for serving

Peel and quarter the onions. Put them in the bowl of a food processor fitted with the metal blade. Pulse the onions until they are almost pureed; they will have the consistency of apple sauce (this adds body and flavor to the sauce without the pieces of onions that many children find objectionable). Then peel the garlic cloves, and crush them using a garlic press. Set the garlic aside. Put about 1/4 cup of olive oil in the bottom of a pretty big and heavy pot over a low to medium flame. Put about 1/2 teaspoon of crushed pepper in the oil. (I’ve been using my Le Creuset dutch oven lately, but for years, I made this sauce in my big Farberware pot, and it came out just as good.) After a minute or so, dump the onions in, and saute them until they are really translucent and soft. Then add the crushed garlic and cook for another minute or two.

Rinse out the bowl and blade of the food processor, and then put all the whole tomatoes in, reserving all the puree or juice. Pulse the tomatoes, until they are quite, but not totally smooth. You want the tomatoes to still have just a little bit of texture to them, but they should not be in large chunks. Dump the tomatoes into the onion and garlic mixture, and add all of the puree from the cans. Then, add the one can of tomato paste.

Add kosher salt to taste, about 2 teaspoons, and some freshly ground pepper, about 8 grinds, put the top on, and simmer over a low to medium flame for about 30-45 minutes. Then, taste the sauce. At this point, I usually add a little less than a teaspoon of sugar, and about 1/4 teaspoon of herbes de provence. If you can’t find herbes de provence, you can substitute an Italian seasoning blend. You may also need to add more salt, and a little more crushed red pepper - if you like your sauce to have a little more heat. Simmer it (cover on) for another 45 min. or an hour over a low flame so that all the flavors can meld with the tomatoes.

to put the whole thing together:

• 1 pound of spaghetti or your favorite pasta
• 3/4 quart, about 28 ounces of marinara sauce
• freshly grated parmesan or romano cheese

Bring 1 large pot of water to a boil. Place pasta in water. Stir around to separate the noodles. Cook according to package directions to your liking. Drain in collander. Then place the pasta back in the pot you cooked it in. (For 1 pound of pasta, add about 3/4 cup of already heated sauce. For 1 1/2 pounds of pasta, you will need 1 quart of sauce.) Then over a low heat, just stir the sauce gently so it coats the pasta. Serve with freshly grated romano or parmesan cheese on the side.

Note: For pasta, I love the brand DeCeco because the pasta really stays al dente even if you cook it a little longer.

Learn To Make This Amazing Shrimp With Feta Cheese And Pan-Roasted Tomatoes Tastes Wonderful And Looks As Pretty As A Picture!

My daughter Randi and her husband Dan are healthy eaters. They use as many organic products as possible in their cooking and they are vegetarians. They do eat seafood and fish, though. One day last summer, Randi asked me to come over and cook with her. She wanted to prepare something new and special for her husband Dan. She also wanted to make something with a Greek flavor to it, since she and Dan were gearing up for a trip to Greece. Randi and I came up with our own amazing recipe using shrimp, tomatoes, and feta cheese. It turned out fabulous, and Dan loved it. He said it was the best shrimp dish he had eaten. It is fresh tasting, and very satisfying.

• 1 pound extra large fresh or frozen raw shrimp
• 1 pint whole grape tomatoes or cherry tomatoes
• 2-4 ounces of good feta cheese, which you break into small pieces
• 5-6 garlic cloves, minced (sliced very thinly)
• 1 fresh lemon
• 1/2 teaspoon red pepper flakes
• fresh parsley (chop 1/2 cup - 1/4 cup + 1/4 cup and set aside)
• 1 teaspoon kosher salt
• freshly ground black pepper
• light or extra virgin olive oil, depending upon your preference
• 1/2 pound spaghetti or penne for serving (rice can be substitued)

Preheat oven to 400 degrees.

Heat 3 tablespoons of olive oil in a large skillet. Add minced garlic cloves

and 1/2 teaspoon red pepper flakes, and saute over a medium flame

just for 1 minute. Add tomatoes. Sprinkle with 1 teaspoon kosher salt

and a few grinds of black pepper. Sprinkle with 1/4 cup chopped fresh

parsley. Saute until tomatoes just start to look soft and are beginning to

crack- about 3-4 minutes. Then, add shrimp and cook over a medium to

high heat for 5 minutes just until shrimp are starting to NOT look raw.

Take off stove. Pour everything in pan into an oven proof casserole dish.

Then sprinkle the 2-4 ounces of feta cheese, depending upon how much

cheese you want in the dish, on top. Bake for 10 minutes. Take out of oven

and sprinkle with another 1/4 cup of fresh chopped parsley, 2 tablespoons

of fresh lemon juice and some additional cracked pepper.

Serve over pasta or rice.

Note: I recommend that you serve this over spaghetti or rice. The presentation looks best when you place a portion of spaghetti or penne on each dinner plate, and then spoon one portion of shrimp with tomatoes and feta on top of the pasta. I do not recommend that you mix the spaghetti all together with the shrimp. If you want to serve this family style, then put all the spaghetti, penne, or rice on the bottom of a serving platter, and then carefully spoon the contents of the baking dish on top. Mixing all the ingredients together will take away from the eye appeal of the dish.