- 1/2 pound acini di pepe or orzo (1 1/4 cups)
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- 4 garlic cloves, minced (1 1/2 tablespoon)
- 1/4 teaspoon hot red-pepper flakes
- 1/2 cup pitted Kalamata olives, quartered
- 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.