Michael Natkins Peppery Absorption Cooked Red Wine Capellini

Ingredients

• 1 pound capellini
• 3 tablespoons extra-virgin olive oil
• Half a large white onion, thinly sliced
• 6 garlic cloves, minced
• Kosher salt
• 1 1/2 pounds zucchini, diced
• 1 bunch asparagus, trimmed and cut into 1/2-inch lengths
• 1 1/2 cups halved cherry tomatoes
• 1 tablespoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh oregano leaves
• 1 teaspoon minced fresh rosemary
• 1 1/4 cups red wine (I use an inexpensive Spanish Tempranillo), plus additional as needed
• 1 1/4 cups water, plus additional as needed
• Minced fresh flatleaf parsley leaves, for garnish

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