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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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
08/12/2018
This has been a favorite since I first tasted it at, Carbones Restaruant in Crabtree, Pa. Others at the table would order their 'favorites', I would ask the chef to send out his latest 'test' recipe. When I first tasted this I was a bit confused, the more I ate the more I fell in love. When the chef came out He received a standing ovation...of one! I make this several times a year and exchange Holiday cards with the chef, his always includes a new recipe! He is now 80 something and talking of going home, he will be sorely missed!
Rating: Unrated
08/04/2014
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!
Rating: Unrated
01/31/2014
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!
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Rating: Unrated
04/24/2008
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.