Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Debi's Yellow Tomato Lumaconi
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

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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