Acini di Pepe Pasta With Garlic And Olives
Original Recipe by: GINA MARIE MIRAGLIA ERIQUEZ


Ingredients (Serves 6 Side Dishes):

1/2 pound acini di pepe or orzo (1 1/4 cups)
1 tablespoon
Gradassi Basil Infused Extra Virgin Olive Oil
2 tablespoon unsalted butter
4 garlic cloves, minced (1 1/2 tablespoon)
1/4 teaspoon
Etnia Merquen Smoked Chili
1/2 cup pitted
Villa Reale Castelvetrano Olives in Brine & Lemon Juice





Preparation:


1) 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.

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. Stir in olives. Toss with pasta. Season with salt and pepper.

Notes:
-Pasta can be made 4 hours ahead and kept at room temperature.