Pappardelle Pasta with Olives, Thyme, and Lemon Recipe

  • 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 leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • lemon zested (zest coarsely chopped)
  • 1 (3 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 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.