Peppery Absorption-Cooked Red-Wine Capellini

Name: Peppery Absorption-Cooked Red-Wine Capellini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Angel Hair Pasta (1 pound capellini or angel hair pasta); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil); 4 pieces Yellow Onion (Half alarge white onion, thinly sliced); 6 pieces Garlic (6 garlic cloves, minced); 0 pieces Kosher Salt (Kosher salt); 1 ½ lb Courgette (1 ½ pounds zucchini, diced); 1 bunch Asparagus (1 bunch asparagus, trimmed and cut into 1/2-inch lengths); 1 ½ cup Cherry (1 1/2 cups halved cherry tomatoes); 1 tbsp Smoked Paprika (1 tablespoon smoked paprika); 1 tsp Black Peppercorns (1 teaspoon freshly ground black pepper); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne pepper); 2 tbsp Oregano (2 tablespoons fresh oregano leaves); 1 tsp Fresh rosemary (1 teaspoon minced fresh rosemary); 1 ¼ cup Red Wine (1 1/4 cups red wine (I use an inexpensive Spanish Tempranillo), plus additional as needed); 1 ¼ cup Water (1 1/4 cups water, plus additional as needed); 0 leaf Parsley (Minced fresh flatleaf parsley leaves for garnish)

45 minItalian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian

Ingredients

For 4 servings

Angel Hair Pasta1 lb · 1 pound capellini or angel hair pasta
Extra Virgin Olive Oil3 tbsp · 3 tablespoons extra-virgin olive oil
Yellow Onion4 pieces · Half alarge white onion, thinly sliced
Garlic6 pieces · 6 garlic cloves, minced
Kosher Salt0 pieces · Kosher salt
Courgette1 ½ lb · 1 ½ pounds zucchini, diced
Asparagus1 bunch · 1 bunch asparagus, trimmed and cut into 1/2-inch lengths
Cherry1 ½ cup · 1 1/2 cups halved cherry tomatoes
Smoked Paprika1 tbsp · 1 tablespoon smoked paprika
Black Peppercorns1 tsp · 1 teaspoon freshly ground black pepper
Cayenne Pepper¼ tsp · 1/4 teaspoon cayenne pepper
Oregano2 tbsp · 2 tablespoons fresh oregano leaves
Fresh rosemary1 tsp · 1 teaspoon minced fresh rosemary
Red Wine1 ¼ cup · 1 1/4 cups red wine (I use an inexpensive Spanish Tempranillo), plus additional as needed
Water1 ¼ cup · 1 1/4 cups water, plus additional as needed
Parsley0 leaf · Minced fresh flatleaf parsley leaves for garnish

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Steps

1Preheat the oven to 375F. Break the capellini into approximately 3-inch lengths.
2Spread the pasta on a baking sheet, slide it into the oven, and toast, tossing occasionally with tongs, until golden brown, about 12 minutes.
3Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts) with a lid over medium heat.
4Add the onion, garlic, and a pinch of salt and cook, allowing them only to soften and grow aromatic but not brown, about 5 minutes. Increase the heat to medium-high and add the zucchini and another pinch of salt. Saut until the zucchini is well browned, about 5 more minutes.
5Place the noodles on top of the zucchini mixture.
6Layer the asparagus and 1 cup of the cherry tomatoes on top of that and sprinkle in the smoked paprika, black pepper, cayenne pepper, oregano, and rosemary.
7Pour the red wine and cup of water over the top. Toss as best you can with tongs; it will be hard at first because the noodles are stiff. Return the heat to medium and cover the pot.
8Every 3 minutes, remove the lid and toss the pasta. The total cooking time will be 8 to 12 minutes. Toward the end, taste a noodle each time you remove the lid to see if it is done. If not, and there isnt any moisture left on the bottom of the pot, add a bit more wine or water, about 1/3 cup.
9When the noodles are done to your liking, taste and make any final adjustments to the seasoning.
10Transfer to serving bowls.
11Garnish with the remaining 1/2 cup cherry tomatoes, the parsley, and another grind of black pepper.
12Serve immediately.