Debi’s Yellow Tomato Lumaconi

2015-10-15
  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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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

Method

Step 1

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. 

Step 2

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. 

Step 3

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. 

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