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.
- Ready In:
- 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
- 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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