Pappardelle Pasta with Olives, Thyme, and Lemon
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.
- 1/2 teaspoon coarse salt, plus more for water
- 8 ounces dried pappardelle, or other long, flat pasta
- 16 Kalamata olives, pitted
- 1/2 cup fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon, coarsely chopped
- One 3-inch strip orange zest, coarsely chopped
- 1/4 teaspoon crushed red-pepper flakes
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.
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 puree forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.
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.
SourceMartha Stewart Living, September 2000