6 Servings 20 min Cook
2 Tbsp Butter
1/2 Cup Olives
8 0 Oz Pasta
1/4 Tsp Crushed Red Pepper Flakes
1 Tbsp Olive Oil
4 Cloves, minced Garlic
PREPARATION: Mince garlic.
Pit and quarter olives.
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 saut garlic with red-pepper flakes until golden, about 2 minutes.
Stir in olives.
Toss with pasta.
Season with salt and pepper.