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10 minutes
15 minutes
25 minutes
- 0.5 pound acini di pepe pasta
- 4 cloves garlic, minced
- 0.25 teaspoon crushed red pepper flakes
- 0.5 cup pitted Kalamata olives, quartered
- 1. Boil a large pot of salted water until vigorously bubbling; cook the acini di pepe until al dente, about 9 minutes. Drain and transfer to a large bowl.
- As the pasta is cooking, combine butter and olive oil in a 10-inch heavy skillet over medium-high heat until melted. Saute garlic and red pepper flakes in the mixture until garlic is golden brown, about 2 minutes. Remove from heat, stir in olives, then toss with cooked pasta. Season with salt and pepper before serving.
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