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Capellini with Smoked Paprika and Olives

4 to 6 Servings

30 minutes

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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.

4 to 6


30 minutes



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Kate L.
August 29, 2023
Easy, tasty
This was fast, easy and flavorful. Add plenty of olives and I might add anchovies next time.
Michael Y.
November 9, 2023
very nice
I really liked this. Try this if you want your pasta to taste like Spanish food. I agree that this goes really well with seafood.
Michael A.
August 25, 2023
Good as a side
Without a big infusion of flavor, it wasn't really a favorite. Lots of extra garlic fixed that. But, that's just what we like/prefer. Will try again with the recipe as a base, call an audible or two during the cooking.