2000s Recipes + Menus
Acini di Pepe Pasta with Garlic and Olives
Serves6 (side dish)
- Active time:10 min
- Start to finish:20 min
June 2008
Small pasta like acini di pepe and orzo make wonderful room-temperature salads, since they mix so thoroughly with the other ingredients and never go stiff. Garlic, olives, and chile flakes lend a lot of zip to this quick side dish you’ll come back to all summer.
- 1/2 lb acini di pepe or orzo (1 1/4 cups)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced (1 1/2 Tbsp)
- 1/4 teaspoon hot red-pepper flakes
- 1/2 cup pitted Kalamata olives, quartered
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Cook acini di pepe in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water), stirring occasionally, until al dente. Drain well in a sieve. Transfer to a bowl.
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Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then sauté garlic with red-pepper flakes until golden, about 2 minutes. Stir in olives. Toss with pasta. Season with salt and pepper.
Cooks’ note: Pasta can be made 4 hours ahead and kept at room temperature.
- Keywords
- gina marie miraglia eriquez,
- pasta,
- italian,
- vegetarian,
- gourmet entertains
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