Peppery Absorption-Cooked Red-Wine Capellini

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 pound capellini or angel hair pasta

3 tablespoons extra-virgin olive oil

Half alarge white onion, thinly sliced

6 garlic cloves, minced

Kosher salt

1 ½ pounds zucchini, diced

1 bunch asparagus, trimmed and cut into 1/2-inch lengths

1 1/2 cups halved cherry tomatoes

1 tablespoon smoked paprika

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 tablespoons fresh oregano leaves

1 teaspoon minced fresh rosemary

1 1/4 cups red wine (I use an inexpensive Spanish Tempranillo), plus additional as needed

1 1/4 cups water, plus additional as needed

Minced fresh flatleaf parsley leaves for garnish

Equipment:

oven

baking sheet

tongs

pot

bowl

Cooking instruction summary:

1.Preheat the oven to 375F. Break the capellini into approximately 3-inch lengths. Spread the pasta on a baking sheet, slide it into the oven, and toast, tossing occasionally with tongs, until golden brown, about 12 minutes. 2.Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts) with a lid over medium heat. Add 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. 3.Place the noodles on top of the zucchini mixture. Layer 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. Pour 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. 4.Every 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. 5.When the noodles are done to your liking, taste and make any final adjustments to the seasoning. Transfer to serving bowls. Garnish with the remaining 1/2 cup cherry tomatoes, the parsley, and another grind of black pepper. Serve immediately.

 

Step by step:


1. Preheat the oven to 375F. Break the capellini into approximately 3-inch lengths.

2. Spread the pasta on a baking sheet, slide it into the oven, and toast, tossing occasionally with tongs, until golden brown, about 12 minutes.

3. Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts) with a lid over medium heat.

4. Add 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.

5. Place the noodles on top of the zucchini mixture.

6. Layer 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.

7. Pour 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.

8. Every 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.

9. When the noodles are done to your liking, taste and make any final adjustments to the seasoning.

10. Transfer to serving bowls.

11. Garnish with the remaining 1/2 cup cherry tomatoes, the parsley, and another grind of black pepper.

12. Serve immediately.


Nutrition Information:

Quickview
680 Calories
21g Protein
13g Total Fat
108g Carbs
89% Health Score
Limit These
Calories
680k
34%

Fat
13g
21%

  Saturated Fat
2g
13%

Carbohydrates
108g
36%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
234mg
10%

Alcohol
7g
44%

Get Enough Of These
Protein
21g
43%

Selenium
76µg
109%

Manganese
2mg
102%

Vitamin K
84µg
81%

Vitamin C
55mg
67%

Vitamin A
2447IU
49%

Fiber
10g
44%

Vitamin B6
0.82mg
41%

Phosphorus
403mg
40%

Copper
0.76mg
38%

Iron
6mg
38%

Potassium
1321mg
38%

Folate
145µg
36%

Magnesium
138mg
35%

Vitamin E
4mg
30%

Vitamin B2
0.48mg
28%

Vitamin B1
0.41mg
27%

Vitamin B3
4mg
23%

Zinc
3mg
22%

Calcium
160mg
16%

Vitamin B5
1mg
14%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Honey is the only food that will never rot, it can last 3000 years.

Food Joke

Seriously, when the crooked hamburger took it on the 1am, where did it go? Heidelburg-er, Germany!

Popular Recipes
Orange Ricotta Chocolate Chip Muffins

Two Peas and Their Pod

Thai Shrimp

Foodista

Crispy Sesame Beef

Damn Delicious

Citrus Marinated Flank Steak

Jans Sushi Bar

Black Bean Mango Stir Fry with Cilantro Lime Coconut Sauce

Foodista