Recipe courtesy of Debi Mazar and Gabriele Corcos

Debi's Yellow Tomato Lumaconi

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Kosher salt

2 tablespoons olive oil

1/2 red onion, thinly sliced

2 cloves garlic, thinly sliced

Freshly ground black pepper

1 pound yellow cherry tomatoes, half of them sliced in half

Pinch red pepper flakes

1/2 cup dry white wine, such as Pinot Grigio

1 pound lumaconi pasta

1/2 cup frozen organic peas


2 tablespoons chopped fresh basil

Wine suggestion for this recipe: Pinot Grigio


  1. Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet until hot. Add the onion and garlic and saute for 3 minutes. Season with salt and pepper. Add the tomatoes and red pepper flakes and cook until they burst and cook down, about 5 minutes. Stir in the white wine and cook for 5 minutes. 
  2. Meanwhile, add the pasta to the boiling water and cook the pasta according to the directions on the box. Drain it about 1 minute less than what is indicated on the box, reserving the pasta water. 
  3. Add the pasta to the tomatoes in the skillet. Toss well. Add a ladleful of the pasta water to loosen it up a bit. Stir in the peas to warm and toss for about a minute more. Stir in the cheese and basil. 

Cook’s Note

Lumaconi means large snails in Italian. Wine suggestion for this recipe: Pinot Grigio

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