Acini di Pepe Pasta with Garlic and Olives |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
1/2 pound acini di pepe or orzo (1 1/4 cups) |
1 tablespoon olive oil |
2 tablespoon unsalted butter |
4 garlic cloves, minced (1 1/2 tablespoon) |
1/4 teaspoon hot red-pepper flakes |
1/2 cup pitted kalamata olives, quartered |
Directions:
1. 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.
2. 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.
3. Cooks' note: Pasta can be made 4 hours ahead and kept at room temperature.
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