Acini Di Pepe Pasta With Garlic and Olives
Small pasta like acini de 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 de pepe or orzo (1 1/4 cups)
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 4 garlic cloves, minced (1 1/2 Tbsp)
- 1/4 tsp hot red-pepper flakes
- 1/2 cup pitted Kalamata olives, quartered
Preparation time 10mins
Cooking time 20mins
Cook acini de 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 saute 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.