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Capellini with Smoked Paprika and Olives
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.
cup extra-virgin olive oil, plus more to serve
medium garlic cloves, thinly sliced