Tomato and basil lumache

AT A GLANCE

  • Serves 4 people

  • 1 tbsp extra-virgin olive oil
  • 800 gm small cherry or grape tomatoes (about 3 punnets)
  • ½ Spanish onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 300 ml pouring cream
  • 350 gm dried lumache (see note)
  • To serve: finely grated parmesan and basil leaves (optional)
01   Heat oil in a large frying pan, add tomato and cook over high heat until blistered and golden (3-5 minutes). Reduce heat to medium, add onion and garlic and sauté until tender (3-5 minutes). Reduce heat to low and simmer until slightly thickened (2-3 minutes). Add cream, stir to combine, then season to taste and keep warm.
02   Meanwhile, cook pasta in boiling salted water until al dente (7-10 minutes). Drain and add to tomato sauce. Toss to combine, season to taste and serve hot, scattered with parmesan and basil leaves.

Note Lumache is a medium-sized, snail-shaped pasta available from select delicatessens. If unavailable, substitute any medium-sized short pasta.

Topics:

ONIONS, PASTA, TOMATOES, ITALIAN, AUTUMN, MAIN, GARLIC

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

May 2010

May 2010

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