orzo shrimp feta casserole

3-6 shallots
1 onion
olive oil
2-3 cloves garlic, pressed or minced
dry white wine
2 28 oz cans canned chopped tomatoes
thyme, oregano, rosemary, basil, to taste
lemon juice
white wine vinegar
nutmeg
kosher salt
coarse ground black pepper
red pepper flakes
at least 6 oz feta, crumbled
1 lb orzo or other very small pasta
black olives, preferably kalamata or other brine packed
capers
precooked shrimp


chop shallots and onions and saute in small amount of olive oil over medium heat. after a few minutes, add garlic. cook until onion begins to soften. add a couple good splashes of wine and then the canned tomatoes. season with herbs (I like using thyme, basil, and rosemary), salt, pepper, a dash of nutmeg, and a splash of vinegar. simmer for twenty minutes or so, until flavors are blended and sauce thickens somewhat. meanwhile, cook orzo in boiling water (do not salt) until al dente, drain. you may want to cut shrimp in half or thirds if they are large or extra-large, ditto olives. preheat oven to 350 degrees.

when sauce is finished, combine with pasta. hopefully sauce will be thick enough to "stick" to pasta and not much liquid will collect at the bottom. stir in crumbled feta, shrimp, olives, and capers.

give a deep casserole dish a spray of PAM. turn pasta mixture into casserole. top with breadcrumbs sauteed with herbs and garlic. bake at 350 until breadcrumbs are golden-crisp.