Peppery Absorption-Cooked Red-Wine Capellini

Preheat the oven to 375F.

Break the capellini into approximately 3-inch lengths.

Spread the pasta on a baking sheet, slide it into the oven, and toast, tossing occasionally with tongs, until golden brown, about 12 minutes.

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

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.

Place the noodles on top of the zucchini mixture.

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.

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.

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.

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

Transfer to serving bowls.

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

Serve immediately.