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

1. Bring a large pot of salted water to a boil. Add pappardelle, and cook until al dente, following label directions. Drain in a colander, reserving 1 cup cooking water.

2. While pasta is cooking, combine the remaining ingredients in the bowl of a food processor fitted with the steel blade. Pulse until a chunky purée 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 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.