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Debi's Yellow Tomato Lumaconi
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- 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
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 about1 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