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Gallery Pappardelle Pasta with Olives, Thyme, and Lemon Recipe Summary Servings: 2

Ingredients Ingredient Checklist 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 2 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves Zest of 1 lemon, coarsely chopped One 3-inch strip orange zest, coarsely chopped 1/4 teaspoon crushed red-pepper flakes

Gallery Pappardelle Pasta with Olives, Thyme, and Lemon

Recipe Summary Servings: 2

Pappardelle Pasta with Olives, Thyme, and Lemon

Pappardelle Pasta with Olives, Thyme, and Lemon

Pappardelle Pasta with Olives, Thyme, and Lemon

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 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 2 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves Zest of 1 lemon, coarsely chopped One 3-inch strip orange zest, coarsely chopped 1/4 teaspoon crushed red-pepper flakes

Directions

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.

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.

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.

Reviews (4)

 Add Rating & Review     13 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        4    1 star values:        1

Reviews (4)

Add Rating & Review     13 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        4    1 star values:        1

Add Rating & Review

13 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 4 1 star values: 1

13 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 4 1 star values: 1

13 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 4 1 star values: 1

  • 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 4 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       08/12/2018   This has been a favorite since I first tasted it at, Carbones Restaruant in Crabtree, Pa. Others at the table would order their 'favorites', I would ask the chef to send out his latest 'test' recipe. When I first tasted this I was a bit confused, the more I ate the more I fell in love. When the chef came out He received a standing ovation...of one! I make this several times a year and exchange Holiday cards with the chef, his always includes a new recipe! He is now 80 something and talking of going home, he will be sorely missed!  

Martha Stewart Member     Rating: Unrated       08/04/2014   No accounting for taste with some, I guess. I found this to be simple, easy, and a wonderful combination of flavors. The play of the bright citrus peel ingredients against the dark, salty notes of the kalamata; and all of it held together by that innate silkiness in pappardelle. Yummy!  

Martha Stewart Member     Rating: Unrated       01/31/2014   Don't waste your time or ingredients. If, like me, you are looking to add something different/easy to your menu, look elsewhere. This is absolutely DISGUSTING! Three of us threw it away after just one bite!  

Martha Stewart Member     Rating: Unrated       04/24/2008   It was delicious but the zest didn't get processed enough. I'd use a microplane zester next time. Other than that, delicious and easy to make.

    Martha Stewart Member

    Rating: 5 stars 08/12/2018

This has been a favorite since I first tasted it at, Carbones Restaruant in Crabtree, Pa. Others at the table would order their ‘favorites’, I would ask the chef to send out his latest ’test’ recipe. When I first tasted this I was a bit confused, the more I ate the more I fell in love. When the chef came out He received a standing ovation…of one! I make this several times a year and exchange Holiday cards with the chef, his always includes a new recipe! He is now 80 something and talking of going home, he will be sorely missed!

Rating: 5 stars

Rating: Unrated 08/04/2014

No accounting for taste with some, I guess. I found this to be simple, easy, and a wonderful combination of flavors. The play of the bright citrus peel ingredients against the dark, salty notes of the kalamata; and all of it held together by that innate silkiness in pappardelle. Yummy!

Rating: Unrated

Rating: Unrated 01/31/2014

Don’t waste your time or ingredients. If, like me, you are looking to add something different/easy to your menu, look elsewhere. This is absolutely DISGUSTING! Three of us threw it away after just one bite!

Rating: Unrated 04/24/2008

It was delicious but the zest didn’t get processed enough. I’d use a microplane zester next time. Other than that, delicious and easy to make.

All Reviews for Pappardelle Pasta with Olives, Thyme, and Lemon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pappardelle Pasta with Olives, Thyme, and Lemon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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