Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Debi's Yellow Tomato Lumaconi
- Level: Easy
- Yield: 4 to 6 servings
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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