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Epicurious
Gourmet

Acini di Pepe Pasta with Garlic and Olives

By Gina Marie Miraglia Eriquez

4.6

(15)

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.

Cooks' note:

Pasta can be made 4 hours ahead and kept at room temperature.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 6 (side dish) servings

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

Preparation

  1. Step 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.

    Step 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.

TagsPastaOrzoOliveSideDinnerNut FreeVegetarian30 Minutes or LessMake AheadSimmerSummerGourmet
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