Lunch: Debi's Yellow Tomato Lumaconi

This recipe includes superfoods such as:

Basil

Health benefits of Debi's Yellow Tomato Lumaconi

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

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. Meanwhile, add the pasta to the boiling water and cook the pasta according to the directions on the box. Drain it about1 minute less than what is indicated on the box, reserving the pasta water. 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. Cook's Note: Lumaconi means large snails in Italian. Wine suggestion for this recipe:Pinot Grigio