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Tomato and basil lumache

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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