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Pappardelle Pasta with Olives




Source of Recipe


Martha's Kitchen Quick Recipes


List of Ingredients




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.


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 parsleyleaves

2 tablespoons extra-virgin olive oil

1 tablespoon fresh thyme leaves

Zest of 1 lemon, coarsely chopped

1 three-inch piece orange zest, coarsely chopped

1/4 teaspoon crushed red-pepper flakes

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 purée 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.




Recipe