Acini di Pepe Pasta with Garlic and Olives

Ingredients

• Butter

  Unsalted

  ¾ tbsp or 11g

• Olives

  Ripe, canned (small-extra large)

  ³⁄₁₆ cup or 25g

• Acini Di Pepe, No.44

  Ronzoni

  ½ cup (dry) or 85g

• Crushed red pepper flakes

  ⅛ tsp or 0.03g

• Olive oil

  Salad or cooking

  ⅜ tbsp or 5g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

Directions

1. PREPARATION: Mince garlic. Pit and quarter olives. For 4 servings, use half a box of Acini Di Pepe pasta (about 8 ounces dry pasta). Feel free to substitute other pastas in a pinch.
2. 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.
3. Meanwhile, heat oil and butter in a 10-inch heavy skillet over medium-high heat until foam subsides, then saut garlic with red-pepper flakes until golden, about 2 minutes. Stir in olives. Toss with pasta. Season with salt and pepper.