Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.17 Kcal (2144 kJ) | ||
| Calories from fat | 345.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.4g | 59% | |
|---|---|---|---|
| Cholesterol | 82.47mg | 27% | |
| Sodium | 0.87mg | 0% | |
| Potassium | 9.43mg | 0% | |
| Total Carbs | 27.84g | 9% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 15.33g | 31% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 767.82 Kcal (3215 kJ) | ||
| Calories from fat | 518.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.56g | 59% | |
|---|---|---|---|
| Cholesterol | 123.64mg | 27% | |
| Sodium | 1.3mg | 0% | |
| Potassium | 14.13mg | 0% | |
| Total Carbs | 41.74g | 9% | |
| Sugars | 1.03g | 3% | |
| Dietary Fiber | 2.05g | 5% | |
| Protein | 22.97g | 31% | |
| Vitamin C | 1.2mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 8% | |
| Calcium | 46.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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