Name: Debi's Yellow Tomato Lumaconi
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 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; Parmesan; 2 tablespoons chopped fresh basil; Wine suggestion for this recipe: Pinot Grigio

Directions

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.
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.
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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Debi's Yellow Tomato Lumaconi

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