Name: Pappardelle Pasta With Olives, Thyme, and Lemon
Prep time: 15 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 1/2 teaspoon coarse salt (plus more for pasta water); 8 ounces pappardelle pasta (or other long, flat pasta, if you can use fresh, so much the better); 16 kalamata olives, pitted; 1/2 cup fresh flat leaf parsley; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh thyme leave; 1 lemon, zest of, coarsely chopped; 1 piece orange zest, three-inch, coarsely chopped; 1/4 teaspoon red pepper flakes or 1 finely chopped tiny red chile

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Recipe by Chef Kate

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Pappardelle Pasta With Olives, Thyme, and Lemon created by cookiedog

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.

Ready In:: 15mins
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ingredients

¹⁄₂ teaspoon coarse salt (plus more for pasta water)
8 ounces pappardelle pasta (or other long, flat pasta, if you can use fresh, so much the better)
16 kalamata olives, pitted
¹⁄₂ cup fresh flat leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme leave
1 lemon, zest of, coarsely chopped
1 piece orange zest, three-inch, coarsely chopped
¹⁄₄ teaspoon red pepper flakes or 1 finely chopped tiny red chile

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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RECIPE MADE WITH LOVE BY

@Chef Kate

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@Chef Kate

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"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 cookiedog

8/7/2007

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review by cookiedog

8/7/2007

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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creation by Chef Kate

10/14/2006

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.