Pappardelle with Olives, Thyme and Lemon

Slideshow: Fast Weekday Pastas

  • Servings: 2

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  • 16 Calamata olives, pitted
  • 2 tablespoons extra-virgin olive oil
  • Zest of 1 lemon, minced
  • 3-inch strip of orange zest, minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 tablespoon fresh thyme leaves
  • Kosher salt
  • 1/2 pound imported dried pappardelle

How to make this recipe

  1. Fill a stockpot with 6 quarts of water, cover and bring to a boil.

  2. Meanwhile, in a mini-processor, combine the olives, olive oil, lemon and orange zests, red pepper, parsley, thyme and 1/2 teaspoon salt. Pulse until very fine but not pureed. Transfer the paste to a warm serving bowl.

  3. Add 3 1/2 tablespoons salt to the boiling water and add the pappardelle. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain well, reserving 1/4 cup of the pasta water.

  4. Toss the pappardelle with the olive paste, adding some of the pasta water, 1 tablespoon at a time, if necessary. Serve immediately.

Suggested Pairing

Try a bold red from southern Italy, such as a Primitivo di Manduria. For a white, choose a great Verdicchio.

Contributed By Published October 1996

460831 recipes/pappardelle-with-olives-thyme-and-lemon 2013-12-06T23:40:28+00:00 George Germon, Johanne Killeen spring|summer|italian|pasta-and-noodles|2|fast|healthy|vegetarian|weeknight-dinner october-1996,pappardelle with olives,thyme and lemon,quick pasta dish,Johanne Killeen,George Germon,al forno recipes,pappardelle-with-olives-thyme-and-lemon 460831

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