Zubereitung

1. 1

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

2. 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. 3

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

4. 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. 5

   Place the noodles on top of the zucchini mixture.

6. 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. 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. 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. 9

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

10. 10

    Transfer to serving bowls.

11. 11

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

12. 12

    Serve immediately.