My F&W
quick save (...)

Pappardelle with Olives, Thyme and Lemon

  • FAST
  1. 16 Calamata olives, pitted
  2. 2 tablespoons extra-virgin olive oil
  3. Zest of 1 lemon, minced
  4. 3-inch strip of orange zest, minced
  5. 1/4 teaspoon crushed red pepper
  6. 1/2 cup fresh flat-leaf parsley leaves
  7. 1 tablespoon fresh thyme leaves
  8. Kosher salt
  9. 1/2 pound imported dried pappardelle
  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.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.