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.
Martha Stewart Living, September 2000
- 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.
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