Lumaconi

Lumaconi alla Sorrentina

Lumaconi (large snail-shaped pasta shells) baked in a simple tomato sauce with mozzarella, basil, and Parmigiano — a classic preparation from the Sorrento coast. The shells catch the sauce in their spirals, making every bite rich and saucy.

Prep

20 min

Cook

40 min

Total

60 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •320 g (11¼ oz) lumaconi pasta, rigate if available; substitute conchiglioni or large snail shells
• •700 ml (3 cups) passata (tomato passata), strained ripe tomatoes, or crushed San Marzano tomatoes
• •2 tbsp extra-virgin olive oil
• •1 clove garlic, lightly crushed
• •5 g (0.18 oz) fresh basil leaves, plus extra for serving
• •5 g (0.18 oz) sea salt, plus more for the pasta water
• •200 g (7 oz) fior di latte mozzarella, or fresh mozzarella; drained and torn into pieces
• •40 g (1½ oz) Parmigiano-Reggiano, freshly grated
• •1 pinch black pepper, freshly ground

Steps

1. 1 Bring a large pot of generously salted water to a rolling boil (about 10 g salt per liter).
2. 2 Meanwhile, warm the olive oil with the crushed garlic clove in a wide pan over medium-low heat for 1–2 minutes until fragrant — do not let the garlic brown.
3. 3 Add the passata, a pinch of salt, and half the basil leaves. Simmer gently for 15 minutes, stirring occasionally, until the sauce has thickened slightly and tastes seasoned. Remove the garlic clove.
4. 4 Cook the lumaconi in the boiling water 2 minutes less than the package time (they will finish in the oven). Stir occasionally so they don't stick to the pan.
5. 5 Drain the pasta and toss it gently with the sauce and about two-thirds of the torn mozzarella and half the grated Parmigiano so the filling gets cheesy and coated.
6. 6 Preheat the oven to 200°C (400°F / gas mark 6).
7. 7 Spoon the sauced lumaconi into a baking dish (about 22 x 30 cm). Top with the remaining mozzarella, the rest of the Parmigiano, a few small basil leaves, and a drizzle of olive oil.
8. 8 Bake for 15–20 minutes, until the cheese is fully melted, bubbling, and lightly golden on top, and the sauce is hot through (internal temperature around 75°C / 165°F in the center of the dish).
9. 9 Rest 5 minutes before serving so the pasta settles and holds sauce. Finish with fresh basil and a grind of black pepper.
10. 10 Cook's note: a shortcut pan finish works too — after tossing, cover and cook over very low heat for 8–10 minutes until the cheese melts, then uncover for 2 minutes to lightly brown the top.