Capellini With Smoked Paprika And Olives

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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

Roughly chopped fresh oregano OR finely grated manchego cheese OR both

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.
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.