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Recipes   /   Debi’s Yellow Tomato Lumaconi

Debi’s Yellow Tomato Lumaconi

Oct 15, 2012 by Gabriele Corcos

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DIFFICULTY

This is one of Deb’s favorite recipes to prepare and one of my favorite dishes to eat.  It is the singular dish I always expect to be ready and waiting for me whenever I return from a business trip or long motorcycle ride. Always one for fashion, I personally think the thing that attracts Deb to this dish more than its simplicity and taste is its aesthetic appeal. In other words, with those bright yellow tomatoes it is just so pretty. Light, fresh, perfect for a party or barbecue and it can be served warm or at room temp.

Serves: 4-6 / Prep Time: 10 minutes / Cooking Time: 20 minutes

  • 2 tablespoons olive oil
  • ½ red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 pound yellow cherry tomatoes, half sliced in 1/2
  • Pinch red pepper flakes
  • 1/2 cup dry white wine, such as Pinot Grigio
  • ½ cup frozen organic peas
  • 2 tablespoons fresh basil leaves
  • Parmesan, to taste
  • 1 pound lumaconi pasta

1Bring a large pot of salted water to a boil.

2Heat olive oil in a large skillet until hot. Add onion and garlic, and sauté for 3 minutes. Season with salt and pepper. Add tomatoes and red pepper flakes and cook until they burst and cook down, about 5 minutes. Stir in the white wine and continue cooking for 5 more minutes.

3Meanwhile, add pasta to the boiling water and cook for 1 minute less than what the box says.

4Drain pasta and add to tomatoes in the skillet. Toss well. Add a ladleful of the cooking water to loosen it up a bit. Stir in peas to warm and toss for about a minute more. Stir in ½ cup cheese and the basil.

COOK’S NOTE: Lumaconi- means large snails in Italian.

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