Inspired by the most popular olive and a Mediterranean staple, this pasta features hand-picked, plump, dark purple Greek Kalamata olives prepared traditionally with garlic, capers, lemon, parsley, and spices for a bright and briny flavor that is rich and savory on the palate.
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Pairs well with these flavors:
Roasted Cauliflower, Citrus, Garlic, Feta Cheese, Goat Cheese, Capers, Sun-Dried Tomatoes, Basil, Anchovies, Chicken, Fish
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Marsala Cream Sauce
- Puttanesca Sauce
- Sun-Dried Tomato Pesto
- Basil Olive Oil
- California Meyer Lemon Olive Oil
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- Kalamata Olive Tapenade Linguine with Marinated Feta, Citrus and Crushed Red Pepper
- Kalamata Olive Tapenade Linguine with Puttanesca Sauce
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To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
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Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Kalamata Olives (Kalamata Olives, Red Wine Vinegar, Garlic Powder, Grape Must, Capers, Oregano, Sea Salt, Citric Acid), Wheat Gluten, Spices for Coloring, Salt, Spices for Flavor, Granulated Garlic, Natural Lemon Flavor.
CONTAINS: Wheat.
