Peppery Absorption-Cooked Red-Wine Capellini

Ready in : 45 mins

Peppery Absorption-Cooked Red-Wine Capellini is a dairy free recipe with 4 servings. One serving contains 681 calories, 21g of protein, and 13g of fat. For $3.94 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 4 people were impressed by this recipe. It works well as a pretty expensive main course. It is brought to you by Foodista. If you have cayenne pepper, flat parsley leaves, half alarge onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is tremendous.

Diets

DAIRY FREE

Ingredients

angel hair pasta

1 pound

olive oil

3 tablespoons

half alarge onion

4 servings

garlic cloves

6

kosher salt

4 servings

zucchini

1.5 pounds

asparagus

1 bunch

cherry tomatoes

1.5 cups

paprika

1 tablespoon

pepper

1 teaspoon

cayenne pepper

0.25 teaspoon

oregano leaves

2 tablespoons

rosemary

1 teaspoon

red wine

1.25 cups

water

1.25 cups

flat parsley leaves

1 leaf

Cooking in Steps

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

capellini

oven
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.

pasta

sandwich bread

baking sheet

tongs

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

olive oil

pot
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.

zucchini

garlic

onion

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

zucchini

pasta
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.

cherry tomato

cayenne pepper

smoked paprika

black pepper

asparagus

rosemary

oregano
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.

red wine

pasta

water

tongs

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.

pasta

water

wine

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

seasoning

pasta
10
Transfer to serving bowls.

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

cherry tomato

black pepper

parsley
12
Serve immediately.

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

All Day Simple Slow-Cooker FALL OFF the BONE Ribs takes around

Calories : -- Kcal

Trinidadian Chicken Potato Curry

If you have about 45 minutes to s...

Calories : 574.38 kcal

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary is a

Calories : 242.41 kcal

Kenyan Pilau

Kenyan Pilau requires approximately 45 m...

Calories : 475.22 kcal

Amazing Braised Beef Short Ribs

Amazing Braised Beef Short Ribs requires approximately

Calories : 726.48 kcal

Peppery Absorption-Cooked Red-Wine Capellini

Diets

DAIRY FREE

Ingredients

angel hair pasta

1 pound

olive oil

3 tablespoons

half alarge onion

4 servings

garlic cloves

6

kosher salt

4 servings

zucchini

1.5 pounds

asparagus

1 bunch

cherry tomatoes

1.5 cups

paprika

1 tablespoon

pepper

1 teaspoon

cayenne pepper

0.25 teaspoon

oregano leaves

2 tablespoons

rosemary

1 teaspoon

red wine

1.25 cups

water

1.25 cups

flat parsley leaves

1 leaf

Cooking in Steps

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

capellini

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.

pasta

sandwich bread

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

olive oil

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.

zucchini

garlic

onion

salt

5 Place the noodles on top of the zucchini mixture.

zucchini

pasta

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.

cherry tomato

cayenne pepper

smoked paprika

black pepper

asparagus

rosemary

oregano

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.

red wine

pasta

water

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.

pasta

water

wine

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

seasoning

pasta

10 Transfer to serving bowls.

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

cherry tomato

black pepper

parsley

12 Serve immediately.

Nutrition ?

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

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.