8 ounces of pasta, best fresh
16 kalamata olives, pitted
1/2 cup fresh Italian parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
Zest of 1 lemon, coarsely chopped (find out how to make lemon zest at Lemon Profile)
1 three-inch piece orange zest, coarsely chopped
1/4 teaspoon crushed red-pepper flakes
Cook pasta according to directions.
Meanwhile, combine the remaining ingredients in a food processor fitted with the steel blade.
Pulse until a chunky purée forms.
Transfer to a serving bowl large enough for the cooked pasta.
Add pasta and toss to combine, adding olive oil or pasta water to help coat the noodles.