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Lumaconi
Rooted in Italy, Lumaconi is a pasta enjoyed for generations.
About Lumaconi
Rooted in Italy, Lumaconi is a pasta enjoyed for generations. It is a satisfying tangle of noodles done the local way.
🏛️ History & Culture
Lumaconi, meaning "big snails" in Italian, is a large, shell-shaped pasta with roots in the southern regions of the country, particularly Campania and Sicily. Its exact origins are not well documented, but the shape has been a staple of Italian home cooking for centuries, traditionally paired with thick, robust sauces that cling to its ridges and hollow center.
Regional variations often see lumaconi baked in the oven with ricotta, mozzarella, and tomato sauce, or served with a hearty ragù of meat and vegetables. Because of its generous size and satisfying chew, it is commonly reserved for Sunday dinners and festive gatherings, symbolizing the communal, slow-paced enjoyment of Italian family meals.
🍳 How to make Lumaconi
AI-assisted, not kitchen-testedLumaconi 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 Bring a large pot of generously salted water to a rolling boil (about 10 g salt per liter).
- 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 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 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 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 Preheat the oven to 200°C (400°F / gas mark 6).
- 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 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 Rest 5 minutes before serving so the pasta settles and holds sauce. Finish with fresh basil and a grind of black pepper.
- 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.
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