Name: Tomato and basil lumache
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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)

Tomato and basil lumache

Australian Gourmet Traveller pasta recipe for tomato and basil lumache.

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

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)

Method

Main

1.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.

2.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.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin