Pappardelle Pasta With Olives, Thyme, And Lemon

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1/2 teaspoon coarse salt (plus more for pasta water)
• 8 ounces pappardelle pasta (or other long, flat pasta, if you can use fresh, so much the better)
• 16 kalamata olives, pitted
• 1/2 cup fresh flat leaf parsley
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh thyme leave
• 1 lemon, zest of, coarsely chopped
• 1 piece orange zest, three-inch, coarsely chopped
• 1/4 teaspoon red pepper flakes or 1 finely chopped tiny red chile

Recipe

• 1 bring a large pot of water to a boil.
• 2 add salt and pappardelle, and cook until pasta is al dente, following label directions.
• 3 drain in a colander, reserving 1 cup cooking water (if you are using fresh pasta, it will cook in a very few moments, depending on thickness and freshness).
• 4 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.
• 5 transfer to a warm serving bowl large enough to accommodate cooked pasta (or chop everything together until you achieve the same result by hand).
• 6 add pasta, and toss to combine.
• 7 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.
• 8 serve immediately.