Pappardelle with Olives, Thyme and Lemon

 Fast Weekday Pastas



  • 16 Calamata olives (pitted)

  • 2 tablespoons extra-virgin olive oil

  • Zest of 1 lemon (minced)

  • 3-inch strip of orange zest (minced)

  • ¼ teaspoon crushed red pepper

  • ½ cup fresh flat-leaf parsley leaves

  • 1 tablespoon fresh thyme leaves

  • Kosher salt

  • ½ 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.

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