Skip to main content
LoginSign Up
Capellini with Smoked Paprika and Olives

Capellini with Smoked Paprika and Olives

This rich, tomatoey pasta gets loads of paella-like flavors from a mix of briny olives, tangy-sweet sherry, and hot smoked paprika.

By Malcolm JacksonAugust 9, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

This garlicky one-pot pasta takes inspiration from Catalan fideuà, a paella-like dish made with short, thin noodles. Smoked paprika adds earthy heat, while sherry contributes sweet, fruity notes—both balanced by the briny olives. We cook capellini directly in the tomato-based sauce, thickening it and imbuing the pasta with flavor while eliminating the need to boil water. This is a delicious weeknight dinner as is, but also pairs wonderfully with grilled shrimp or pan-roasted white fish.

Ingredients
  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 3

    medium garlic cloves, thinly sliced

  • 1

    tablespoon smoked paprika

  • ½

    cup dry sherry OR dry white wine

  • 1

    28-ounce can diced tomatoes

  • Kosher salt and ground black pepper

  • 1

    pound capellini

  • 1

    cup pitted green OR black olives OR a combination, chopped

  • Optional Garnish

  • Roughly chopped fresh oregano OR finely grated manchego cheese OR both

Step 1

In a large pot over medium, heat the oil until shimmering. Add the garlic and paprika; cook, stirring, until fragrant, about 30 seconds. Stir in the sherry and cook until reduced by about half, 2 to 3 minutes.

Step 2

Stir in the tomatoes with juices and 1 teaspoon salt; bring to a simmer, stirring occasionally. Add 4 cups water and the pasta; stir to combine. Bring to a boil, then reduce to medium and cook, uncovered and stirring occasionally, until the pasta is al dente. Off heat, stir in the olives. Taste and season with salt and pepper. Serve drizzled with additional oil.

Featured in