Peppery Absorption-Cooked Red-Wine Capellini
For this recipe, I toast the capellini in the oven first. This is characteristic of how noodles are handled in Spain and Mexico (where the pasta is called fideos) and the Middle East. I enjoy the additional browned flavors. You can do this while prepping and sautéing your vegetables.
Because the tomatoes and zucchini cook along with the noodles, I call for less initial liquid than you will see in some absorption-cooked pasta recipes. Instead, you’ll check along the way and add more as needed. Be sure to reserve some of the tomatoes for garnish. I love to include an ingredient in both cooked and raw forms in the same dish to experience its full range of flavors.
This dish is quite assertive, with substantial quantities of red wine, black pepper, smoked paprika, and garlic. It isn’t one I would necessarily recommend serving to young children or those who prefer milder tastes.
This recipe is from my book Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes.