Acini Di Pepe Pasta With Garlic and Olives |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Adapted from Gourmet 06/08. I have found korean red pepper flakes to be my new favorite substitution for standard crushed red pepper. Sans the seeds, they provide piquancy & spicy flavor without the heat - which can overpower some dishes. They are available in 1 lb, 2lb, & 10lb bags at most asian markets (used to make kim chi). If you use regular crushed red pepper in this dish, start with 1/4 to 1/4 teaspoon & work your way to desired taste. Ingredients:
1/2 lb acini di pepe pasta (1 1/4 cups dry) |
2 tablespoons olive oil |
2 tablespoons butter, unsalted |
4 garlic cloves, minced (1 1/2 tbsp) |
1 tablespoon korean red pepper flakes |
1/2 cup fresh basil (julienned) |
1/2 cup kalamata olive (pitted & quartered) |
Directions:
1. Cook acini di pepe in a pasta pot of boiling salted water 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. Remove from heat.
3. Stir in olives.
4. Toss with pasta.
5. Toss basil slivers into pasta mix.
6. Season with salt and freshly ground pepper.
7. Serve at room temperature.
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