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Pappardelle Pasta with Olives, Thyme, and Lemon

13

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.

  • Servings: 2

Source: Martha Stewart Living, September 2000

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • dougllyr
    4 AUG, 2014
    No accounting for taste with some, I guess. I found this to be simple, easy, and a wonderful combination of flavors. The play of the bright citrus peel ingredients against the dark, salty notes of the kalamata; and all of it held together by that innate silkiness in pappardelle. Yummy!
    Reply
  • jackietolomei
    31 JAN, 2014
    Don't waste your time or ingredients. If, like me, you are looking to add something different/easy to your menu, look elsewhere. This is absolutely DISGUSTING! Three of us threw it away after just one bite!
    Reply
  • PatriciaScarpin
    24 APR, 2008
    It was delicious but the zest didn't get processed enough. I'd use a microplane zester next time. Other than that, delicious and easy to make.
    Reply