Pappardelle Pasta With Olives, Thyme, and Lemon

Total Time
Prep 15 mins
Cook 0 mins

Serves 2, or 4 to 6 as an appetizer The sauce for this pasta dish, designed by chef George Germon of Al Forno restaurant in Providence, Rhode Island, takes only a few minutes to prepare.

Ingredients Nutrition


  1. Bring a large pot of water to a boil.
  2. Add salt and pappardelle, and cook until pasta is al dente, following label directions.
  3. Drain in a colander, reserving 1 cup cooking water (if you are using fresh pasta, it will cook in a very few moments, depending on thickness and freshness).
  4. While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky purée forms.
  5. Transfer to a warm serving bowl large enough to accommodate cooked pasta (or chop everything together until you achieve the same result by hand).
  6. Add pasta, and toss to combine.
  7. Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry.
  8. Serve immediately.


Most Helpful

This gets a nice bite from the red pepper flakes. It has a very light sauce and the little pieces of zest give it a fresh taste. Next time I'll make sure to chop my zest a little smaller. Thanks Kate!

cookiedog August 07, 2007

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