Acini de Pepe with Olives and Capers

Acini de Pepe with Olives and Capers
This dish can be served hot or cold.  Its blissfully simple to make, but sure doesn’t taste like it.

4 c cooked acini de pepe pasta

½ c green olives with pimentos
2 T capers
2 T minced red onion
¼ c Extra Virgin olive oil
Salt and pepper to taste

To prepare the dressing, first do this:

In a large mixing bowl, roughly crush the olives with the back of a ladle or a dough blender.  No need to slice, the rusticity (use that word to impress your friends) looks great! 

Then do this:

Combine the crushed olives with the capers, onion, and olive oil.  Set aside to allow the flavors to meld.

If you want cold pasta, first do this:

Prepare the acini de pepe per the directions on the package.  While the pasta is cooking, line a sheet pan with one or two layers of flour sack towels, or several layers of paper towel, and fill a large mixing bowl with ice water.

Then do this:

Cook the pasta to your preferred level of doneness.  Immediately drain the pasta from the boiling water and shock it in the ice water until no heat remains.  When the pasta is completely cooled, drain from the ice water and spread out on the towel-lined sheet pan, to absorb any excess water.

Now do this:

Add the cooled and drained pasta to the mixing bowl with the olive mixture.  Toss to combine all ingredients.  Season with salt and pepper to taste.

If you want warm pasta, first do this:

Prepare the acini de pepe per the directions on the package.  .  While the pasta is cooking, line a sheet pan with one or two layers of flour sack towels, or several layers of paper towel .  Drain the pasta,  DO NOT RINSE, and transfer to your towel lined sheet pan to absorb any excess water.

Then do this:
Add the hot cooked pasta to the mixing bowl with the olive mixture.  Toss to combine all ingredients.  Season with salt and pepper to taste.

Eat it like this:

This pasta pairs well with pretty much anything.  Well, except  maybe ice cream.

If you’re goin’ rogue:

This is a really good base for a lot of different add ins.  Want protein?  Add 1 c shredded left over grilled chicken.  Want protein but don’t want meat?  Add 1 c of your favorite bean.  (Kidney, black, or garbanzo, are some good ones.)  Want more veggies?  Add 2 c fresh baby spinach.

For you hot-heads:  add ¼ - ½ t (or more) chili flakes when you’re preparing the dressing.

Keep this in mind:

If you’re making the cold pasta and you don’t cool it completely, it will continue to cook while it sits.  Over cooked pasta makes me sad.

If you don’t eliminate the excess water from the pasta, your salad will be water-logged and bland.