You know a meal is good when you can’t stop thinking about how good leftovers will be the next day. I’ve been fighting to wait for the lunch hour to pull the glass container containing the leftovers out of the fridge. Why wait, you wonder? I guess I don’t think it’d be fair to eat all the leftovers without the rest of my family who are too busy to eat at the moment. I can’t wait to make this meal again and again. It was easy and super delicious.

I found this recipe on Foodgawker while looking for all new and delicious meals for this week’s meal plan. Oh so good. It calls for angel hair pasta but I had no such luck finding any in the grocery store and I didn’t make time to figure out how to make it. I ended up with a dried but still fresh thin pasta made here in BC. Here’s what I did:

Peppery Red Wine Capellini

Peppery Red Wine Capellini

  • 1 lbs Thin Pasta Noodles (angel hair or other)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Onion, thinly sliced into moons
  • 6 cloves Garlic, minced
  • 1 1/2 lbs Zucchini, 1/2″ dice
  • 1 bunch Asparagus, trimmed and cut into 1/2″ lengths
  • 1 1/2 cup Cherry Tomatoes, halved or quartered
  • 1 tbsp Smoked Paprika
  • 1 tsp Cracked Pepper
  • 1/4 tsp Cayenne
  • 2 tbsp fresh Oregano Leaves, minced
  • 1 tsp fresh Rosemary, minced
  • Salt
  • 1 1/4 cup Red Wine
  • 1 1/4 cup Water
  • fresh parsley, minced for garnish
  1. Preheat the oven to 375 F. Break the pasta into approximately 3″ lengths. Toast on a baking sheet tossing occasionally with tongs until golden brown. Don’t let it burn!!
  2. In a large lidded pot, heat the olive oil over med heat. Cook the onion and garlic with a pinch of salt until just softened and aromatic. Increase the heat to medium-high and add the zucchini and another pinch of salt. Saute until browning
  3. Add the noodles on top of the zucchini mixture. Put the asparagus, two-thirds of the cherry tomatoes on top of that and sprinkle on the paprika, pepper, cayenne, oregano and rosemary. Pour the red wine and water over the top. Toss as best you can with tongs, but it will be hard at first because the noodles are stiff. Return the heat to medium and cover.
  4. Every 3 minutes, remove the top and toss. Towards the end, taste a noodle each time you remove the top to see if it is done. If not, and there isn’t any moisture left on the bottom, add a bit more wine or water (maybe 1/3 cup).
  5. When the noodles are done to your liking, make any final adjustments to the seasoning and transfer to serving bowls. Garnish with the remaining uncooked cherry tomatoes and parsley, and cracked black pepper.


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6 Responses to Peppery Red Wine Capellini

  1. What an interesting idea; wine, water, veggies and noodle-cooking all at the same time!
    I will give this a try based on creative cooking techniques!
    I suppose homemade would be too thick?
    Oh and the roasting the noodles first…
    Interesting, all of it. Very interesting indeed!

  2. greenteacher says:

    Been looking for a fresh idea for pasta! THANK YOU!

  3. Rosina says:

    Mmm, more pasta goodness!! This looks delicious Annie… must add it to my list of dishes to make *grin*. Happy Canada Day!

  4. tai says:

    Mmm, sounds so good. Where do you find smoked paprika? Hope you guys are well. We missed you at the festival.

  5. molly says:

    as soon as my cherry tomatoes are ready i will be making this dish!

  6. megan says:

    yay! we came home from vacation with ripe tomatoes on the vines. will be making this this week….looks nummy! thanks for sharing, annie.

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