Recipe by Buster's friend
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.
- 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 See How It's Made
- Cook acini di pepe in a pasta pot of boiling salted water 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. Remove from heat.
- Stir in olives.
- Toss with pasta.
- Toss basil slivers into pasta mix.
- Season with salt and freshly ground pepper.
- Serve at room temperature.