Pappardelle Pasta With Olives, Thyme, and Lemon

"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."
 
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photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:
15mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • Bring a large pot of water to a boil.
  • Add salt and pappardelle, and cook until pasta is al dente, following label directions.
  • 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).
  • 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.
  • Transfer to a warm serving bowl large enough to accommodate cooked pasta (or chop everything together until you achieve the same result by hand).
  • Add pasta, and toss to combine.
  • 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.
  • Serve immediately.

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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