Michael Natkin's Peppery Absorption-Cooked Red-Wine Capellini

Course Side Dishes Prep Time 30m Total Time 30m

Ingredients in this Recipe

1 1/2 cups halved cherry tomatoes
1 1/2 pounds zucchini, diced
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
1 bunch asparagus, trimmed and cut into 1/2 inch lengths
1 pound capellini
1 tablespoon smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary
1/4 teaspoon cayenne pepper
2 tablespoons fresh oregano leaves
3 tablespoons extra virgin olive oil
6 garlic cloves, minced
Half a large white onion, thinly sliced
Kosher salt
Minced fresh flatleaf parsley leaves, for garnish

See Full Recipe at Serious Eats