Acini di Pepe Pasta with Garlic and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (side dish) servings
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- Carbohydrate 18 g(6%)
- Cholesterol 10 mg(3%)
- Fat 8 g(12%)
- Fiber 1 g(4%)
- Protein 3 g(6%)
- Saturated Fat 3 g(15%)
- Sodium 76 mg(3%)
- Calories 150
Preparation 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.
Preparation 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.
