Peppery Absorption-Cooked Red-Wine Capellini
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 94.49
- Health score: 89.00
- Weight Watcher points: 18.00
Summary
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. Users who liked this recipe also liked Slow Cooked Lamb Shanks in Red Wine, Slow Cooked Lamb Shanks in Red Wine, and Peposo - Slow Cooked, Peppery Veal Stew.
Ingredients
angel hair pasta1 pound
olive oil3 tablespoons
half alarge onion4 servings
garlic cloves6
kosher salt4 servings
zucchini1.5 pounds
asparagus1 bunch
cherry tomatoes1.5 cups
paprika1 tablespoon
pepper1 teaspoon
cayenne pepper0.25 teaspoon
oregano leaves2 tablespoons
rosemary1 teaspoon
red wine1.25 cups
water1.25 cups
flat parsley leaves1 leaf
Instructions
Step 1
Preheat the oven to 375F. Break the capellini into approximately 3-inch lengths.
Step 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.
Step 3
Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts) with a lid over medium heat.
Step 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.
Step 5
Place the noodles on top of the zucchini mixture.
Step 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.
Step 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.
Step 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.
Step 9
When the noodles are done to your liking, taste and make any final adjustments to the seasoning.
Step 10
Transfer to serving bowls.
Step 11
Garnish with the remaining 1/2 cup cherry tomatoes, the parsley, and another grind of black pepper.
Step 12
Serve immediately.
Categories
Dish Types: side dish, lunch, main course, main dish, dinner
Diets: dairy free