Ingredients

• 1/2 teaspoon coarse salt, plus more for cooking pasta
• 8 ounces imported dried pappardelle
• 16 kalamata olives, pitted
• 1/2 cup flat-leaf parsley leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves
• 1emon, zest coarsely chopped
• 1 (3-inch) strip orange zest, coarsely chopped
• 1/4 teaspoon crushed red pepper flakes

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Instructions

1. Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, according to package directions. Drain in a colander, reserving 1 cup cooking water.
2. While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon and orange zest, red pepper flakes, and salt 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.
3. Add pasta and toss to combine. Add 1/4 cup cooking water and toss to combine. Add more wate, 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.