Name: Peppery Absorption-Cooked Red-Wine Capellini
Prep time: 9 min
Cook time: 34 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound angel hair pasta; 3 tablespoons olive oil; 4 servings half alarge onion; 6 garlic cloves; 4 servings kosher salt; 1.5 pounds zucchini; 1 bunch asparagus; 1.5 cups cherry tomatoes; 1 tablespoon paprika; 1 teaspoon pepper; 0.25 teaspoon cayenne pepper; 2 tablespoons oregano leaves; 1 teaspoon rosemary; 1.25 cups red wine; 1.25 cups water; 1 leaf flat parsley leaves

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Peppery Absorption-Cooked Red-Wine Capellini Recipe — Recipes Zone

Method

12 steps · 45 min

01
Preheat Oven, Break Pasta
Preheat your oven to 375°F. Break the capellini into roughly 3-inch lengths; this makes it easier to manage in the pot later.
02
Toast Capellini
Spread the broken pasta evenly on a baking sheet. Slide it into the preheated oven and toast, tossing with tongs every so often, until the strands turn a deep golden brown, which should take about 12 minutes.
03
Heat Oil
While the pasta toasts, heat the olive oil in a large pot (one that holds at least 5½ quarts and has a lid) over medium heat.
04
Sauté Vegetables
Add the onion, garlic, and a pinch of salt to the hot oil. Cook for about 5 minutes, stirring occasionally, until they soften and become fragrant but don't take on any color.
Increase the heat to medium-high, then add the zucchini and another pinch of salt. Sauté for about 5 more minutes, until the zucchini is well browned and slightly tender.
05
Add Toasted Pasta
Carefully place the toasted capellini on top of the sautéed zucchini mixture in the pot.
06
Layer Asparagus and Spices
Layer the asparagus and 1 cup of the cherry tomatoes over the pasta. Sprinkle in the smoked paprika, black pepper, cayenne pepper, oregano, and rosemary evenly over everything.
07
Add Liquid, Cover
Pour the 1¼ cups red wine and 1¼ cups 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.
08
Cook, Toss, Check Doneness
Every 3 minutes, remove the lid and toss the pasta to ensure even cooking and absorption. The total cooking time will be between 8 to 12 minutes.
Toward the end of cooking, taste a noodle each time you remove the lid to check for doneness. If the noodles aren't quite ready and there's no moisture left in the pot, add about ⅓ cup more wine or water, just enough to finish cooking.
09
Adjust Seasoning
Once the noodles are cooked to your preferred texture, taste the dish and make any final adjustments to the seasoning with salt and pepper.
10
Transfer to Bowls
Transfer the capellini to individual serving bowls.
11
Garnish
Garnish each serving with the remaining ½ cup cherry tomatoes, fresh parsley leaves, and a final grind of black pepper.
12
Serve
Serve immediately while warm.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	681kcal	34%
Fat	13g	19%
Carbohydrate	108g	42%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Sulphites	May contain

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Peppery Absorption-Cooked Red-Wine Capellini Recipe

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About this recipe

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Method

Preheat Oven, Break Pasta

Toast Capellini

Heat Oil

Sauté Vegetables

Add Toasted Pasta

Layer Asparagus and Spices

Add Liquid, Cover

Cook, Toss, Check Doneness

Adjust Seasoning

Transfer to Bowls

Garnish

Serve

Nutrition

Allergens

Reviews

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