18 Delicious Acini de Pepe Recipes for Every Occasion

Let’s dive into the delightful world of Acini de Pepe, a tiny pasta that packs a punch in both flavor and versatility! Whether you’re whipping up a quick weeknight dinner, craving some seasonal comfort food, or looking for that perfect dish to impress at your next gathering, we’ve got you covered. Get ready to explore 18 mouthwatering recipes that will make this little pasta your new favorite ingredient!

Lemon Garlic Acini de Pepe with Shrimp

Here’s a quick, flavorful dish that’s perfect for a busy weeknight. Lemon Garlic Acini de Pepe with Shrimp combines pasta, seafood, and a bright sauce for a meal that feels special without the fuss.

Ingredients

• 1 cup Acini de Pepe pasta
• A couple of tablespoons olive oil
• 3 cloves garlic, minced
• A splash of white wine
• 1 lemon, zested and juiced
• 1/2 pound shrimp, peeled and deveined
• A pinch of red pepper flakes
• Salt to your liking
• A handful of fresh parsley, chopped

Instructions

1. Bring a pot of salted water to a boil. Cook Acini de Pepe according to package instructions, usually about 8 minutes. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Increase heat to medium-high. Add shrimp to the skillet, cooking for 2 minutes per side until pink and opaque.
4. Pour in a splash of white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.
5. Stir in cooked pasta, lemon zest, and lemon juice. Toss everything together until well combined.
6. Remove from heat. Sprinkle with chopped parsley and a bit more olive oil if desired.

Light and zesty, this dish has a perfect balance of flavors with a slight kick from the red pepper. Serve it with a side of crusty bread to soak up the delicious sauce.

Creamy Mushroom Acini de Pepe Soup

Mushroom lovers, rejoice! This creamy acini de pepe soup combines earthy flavors with a satisfying texture. It’s quick to make and perfect for any season.

Ingredients

• 2 cups of sliced mushrooms
• 1 cup of acini de pepe pasta
• 4 cups of chicken broth
• 1 cup of heavy cream
• 2 tbsp of butter
• A splash of olive oil
• A couple of minced garlic cloves
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil and 2 tbsp of butter in a large pot over medium heat until the butter melts.
2. Add a couple of minced garlic cloves and sauté for 30 seconds until fragrant.
3. Toss in 2 cups of sliced mushrooms, cooking until they’re golden and soft, about 5 minutes.
4. Pour in 4 cups of chicken broth, bringing the mixture to a boil.
5. Stir in 1 cup of acini de pepe pasta, reducing the heat to a simmer. Cook for 10 minutes, stirring occasionally to prevent sticking.
6. Tip: The pasta should be al dente. Taste test at the 8-minute mark to avoid overcooking.
7. Lower the heat and slowly add 1 cup of heavy cream, stirring continuously to blend smoothly.
8. Season with salt and pepper, adjusting to your preference but remember, the broth already has salt.
9. Tip: For a thicker soup, let it simmer for an additional 5 minutes uncovered.
10. Serve hot, garnished with a sprinkle of parsley or grated Parmesan for an extra flavor kick.
11. Tip: Leftovers thicken in the fridge. Add a little broth when reheating to bring back the creamy consistency.

Zesty and comforting, this soup’s creamy base and tender pasta make it a hearty meal. Try serving it with crusty bread for dipping, or add a dash of red pepper flakes for a spicy twist.

Acini de Pepe Salad with Fresh Vegetables

Delightfully simple, this Acini de Pepe Salad combines tiny pasta pearls with crisp vegetables for a refreshing side or light meal. Perfect for picnics or potlucks, it’s as easy to make as it is delicious.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups water
• A splash of olive oil
• A couple of cucumbers, diced
• 1 cup cherry tomatoes, halved
• A handful of red onion, finely chopped
• A generous sprinkle of feta cheese
• A dash of salt
• A squeeze of lemon juice

Instructions

1. Bring 2 cups of water to a boil in a medium pot. Tip: Salt the water like the sea for flavor.
2. Add 1 cup Acini de Pepe pasta to the boiling water. Cook for 8 minutes, stirring occasionally.
3. Drain the pasta and rinse under cold water to stop cooking. Tip: A splash of olive oil prevents sticking.
4. In a large bowl, combine the cooled pasta with diced cucumbers, halved cherry tomatoes, and finely chopped red onion.
5. Sprinkle feta cheese over the salad. Tip: Crumbling the cheese with your fingers ensures even distribution.
6. Add a dash of salt and a squeeze of lemon juice. Toss gently to combine.

Enjoy the contrast of textures, from the tender pasta to the crunchy vegetables. The bright lemon and salty feta make every bite pop. Serve chilled for maximum refreshment.

Spicy Acini de Pepe with Sausage and Peppers

Hungry for something with a kick? This Spicy Acini de Pepe with Sausage and Peppers is your go-to. It’s quick, flavorful, and packs just the right amount of heat.

Ingredients

• 1 cup acini de pepe pasta
• 1 tbsp olive oil
• 2 spicy Italian sausages, casings removed
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• a splash of red wine
• 1/2 cup chicken broth
• a pinch of red pepper flakes
• salt to your liking

Instructions

1. Bring a pot of salted water to a boil. Add the acini de pepe and cook for 8 minutes, or until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
3. Toss in the bell pepper and onion. Cook until soft, about 4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in the garlic and red pepper flakes. Cook for 1 minute until fragrant.
5. Pour in a splash of red wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes.
6. Add the chicken broth and bring to a simmer. Let it reduce slightly, about 3 minutes.
7. Mix in the cooked pasta. Stir well to combine and heat through. Tip: If it’s too dry, add a bit more broth.
8. Season with salt as needed. Serve hot. Tip: Garnish with grated Parmesan for extra flavor.

Yum! The pasta’s tiny pearls soak up the spicy, savory sauce beautifully. Try serving it with a side of crusty bread to mop up the deliciousness.

Cheesy Baked Acini de Pepe Casserole

Melted cheese and tender pasta come together in this comforting Cheesy Baked Acini de Pepe Casserole. Perfect for a cozy night in or a potluck surprise.

Ingredients

– 2 cups acini de pepe pasta
– 1 cup heavy cream
– A splash of milk
– 2 cups shredded cheddar cheese
– A couple of tablespoons butter
– 1/2 tsp garlic powder
– Salt, just a pinch

Instructions

1. Preheat your oven to 350°F and grease a baking dish with butter.
2. Boil the acini de pepe in salted water until al dente, about 8 minutes. Drain well.
3. In the same pot, melt the butter over low heat. Add the garlic powder and stir for 30 seconds.
4. Pour in the heavy cream and a splash of milk, stirring to combine. Tip: Keep the heat low to prevent curdling.
5. Gradually add 1.5 cups of cheddar cheese, stirring until melted and smooth.
6. Mix in the cooked pasta, ensuring it’s evenly coated with the cheese sauce.
7. Transfer the mixture to the greased baking dish. Sprinkle the remaining 0.5 cup of cheddar on top.
8. Bake for 20 minutes, or until the top is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes.
9. Let it sit for 5 minutes before serving. Tip: This rest time helps the casserole set for perfect slices.

Hearty and creamy, this casserole is a crowd-pleaser with its rich cheese flavor and satisfying texture. Try serving it with a side of crisp salad for a balanced meal.

Acini de Pepe with Pesto and Cherry Tomatoes

This dish is a light, flavorful pasta that’s perfect for summer. Toss tiny acini de pepe with fresh pesto and sweet cherry tomatoes for a quick meal.

Ingredients

• 1 cup acini de pepe pasta
• A couple of cups of cherry tomatoes, halved
• A big handful of fresh basil leaves
• A small handful of pine nuts
• A splash of olive oil
• A pinch of salt
• A clove of garlic, minced
• A quarter cup of grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the acini de pepe pasta and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, blend the basil, pine nuts, olive oil, salt, and garlic in a food processor until smooth to make the pesto.
4. Drain the pasta, reserving a splash of the cooking water.
5. Toss the hot pasta with the pesto, cherry tomatoes, and Parmesan cheese, adding a bit of the reserved pasta water if needed to loosen the sauce.
6. Serve immediately, garnished with extra basil leaves if you like.

Ready in minutes, this dish offers a delightful mix of creamy pesto and juicy tomatoes. The tiny pasta pearls make every bite a surprise. Try serving it chilled for a refreshing twist.

Garlic Butter Acini de Pepe with Chicken

Zesty and comforting, this Garlic Butter Acini de Pepe with Chicken is a weeknight hero. It’s quick, flavorful, and satisfying with minimal fuss.

Ingredients

• 1 cup acini de pepe pasta
• 2 boneless, skinless chicken breasts, diced
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• a splash of chicken broth
• a couple of fresh parsley leaves, chopped
• salt and pepper, just enough to season
• a pinch of red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a pot of salted water to a boil. Add the acini de pepe and cook for 9 minutes, stirring occasionally. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp butter and the diced chicken. Season with salt and pepper. Cook until golden and no longer pink inside, about 6 minutes. Remove from the skillet.
3. In the same skillet, melt the remaining 2 tbsp butter. Add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in a splash of chicken broth to deglaze the skillet, scraping up any browned bits.
5. Return the cooked pasta and chicken to the skillet. Toss to coat evenly with the garlic butter sauce.
6. Stir in the grated Parmesan cheese until melted and creamy.
7. Garnish with chopped parsley before serving.

Fluffy and rich, this dish boasts a perfect balance of garlicky butter and tender chicken. Serve it with a crisp green salad for a complete meal.

Acini de Pepe Minestrone Soup

Vibrant and hearty, this Acini de Pepe Minestrone Soup is a quick fix for chilly evenings. Packed with veggies and tiny pasta pearls, it’s a bowl full of comfort.

Ingredients

• a couple of tablespoons of olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• a splash of white wine (optional)
• 4 cups of vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• a pinch of red pepper flakes
• 1/2 cup acini de pepe pasta
• 1 cup fresh spinach, roughly chopped
• salt and freshly ground black pepper
• a handful of grated Parmesan for serving

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until veggies soften.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in white wine, if using, and let it simmer for 1 minute to reduce.
5. Add vegetable broth, diced tomatoes, oregano, basil, and red pepper flakes. Bring to a boil.
6. Reduce heat to low and simmer for 15 minutes to let flavors meld.
7. Stir in acini de pepe and cook for 8 minutes, or until pasta is al dente.
8. Add spinach and cook for another 2 minutes until wilted.
9. Season with salt and pepper to taste.
10. Serve hot, sprinkled with Parmesan cheese.

Warm and satisfying, this soup boasts a delightful texture from the al dente pasta and tender veggies. For a twist, top with crispy croutons or a drizzle of pesto before serving.

Acini de Pepe with Spinach and Feta

Craving something light yet satisfying? This Acini de Pepe with Spinach and Feta is your go-to for a quick, flavorful meal.

Ingredients

• 1 cup Acini de Pepe pasta
• A couple of handfuls of fresh spinach
• 1/2 cup crumbled feta cheese
• A splash of olive oil
• 2 cloves garlic, minced
• A pinch of red pepper flakes
• Salt, just enough to season

Instructions

1. Bring a pot of salted water to a boil. Add the Acini de Pepe and cook for 9 minutes, stirring occasionally.
2. While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and a pinch of red pepper flakes, sautéing for about 1 minute until fragrant.
3. Toss in the spinach, stirring until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color.
4. Drain the pasta, reserving a 1/4 cup of the pasta water. Tip: The starchy water helps create a silky sauce.
5. Combine the pasta with the spinach mixture in the pan. Add the reserved pasta water and stir well.
6. Remove from heat and fold in the feta cheese. Tip: Letting the dish sit for a minute allows the cheese to melt slightly into the pasta.

Unbelievably simple, this dish boasts a creamy texture with a punch of garlic and a slight heat from the pepper flakes. Serve it with a sprinkle of extra feta on top for an extra decadent touch.

Slow Cooker Acini de Pepe Beef Stew

Got a slow cooker and a craving for something hearty? This beef stew with acini de pepe is your answer. It’s simple, satisfying, and perfect for any day.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• a couple of carrots, chopped
• a couple of celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• a splash of olive oil
• 4 cups beef broth
• 1 cup acini de pepe pasta
• a pinch of salt and pepper
• a sprinkle of dried thyme

Instructions

1. Heat olive oil in a pan over medium-high heat. Brown the beef cubes on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get a good sear.
2. Transfer the beef to the slow cooker. Add carrots, celery, onion, and garlic.
3. Pour in beef broth and sprinkle with salt, pepper, and thyme. Stir to combine.
4. Cover and cook on low for 7 hours. Tip: Resist the urge to open the lid; it lets heat escape.
5. Add acini de pepe pasta. Cover and cook for another 30 minutes. Tip: The pasta should be tender but not mushy.
6. Give it a good stir. Let it sit for 5 minutes before serving.

Kick back and enjoy the tender beef and perfectly cooked pasta. Serve with crusty bread to soak up the rich broth.

Acini de Pepe with Roasted Butternut Squash

Let’s dive into a cozy bowl of Acini de Pepe with Roasted Butternut Squash, a dish that’s as comforting as it is vibrant.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups cubed butternut squash
• A couple of tbsp olive oil
• A pinch of salt and pepper
• A splash of balsamic vinegar
• 1/4 cup grated Parmesan cheese
• A handful of fresh sage leaves

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes until the edges are caramelized and the squash is tender. Tip: Stir halfway through for even roasting.
4. While the squash roasts, bring a pot of salted water to a boil and cook the Acini de Pepe according to package instructions until al dente.
5. Drain the pasta, reserving a splash of pasta water.
6. In a large bowl, combine the cooked pasta, roasted squash, a splash of balsamic vinegar, and the reserved pasta water. Tip: The pasta water helps create a silky sauce.
7. Tear the sage leaves and stir them into the bowl along with the Parmesan cheese. Tip: Fresh sage adds a fragrant touch, but don’t overdo it.
8. Give everything a good mix, adjusting the seasoning if needed.

Enjoy the creamy texture of the pasta paired with the sweet, caramelized squash. For an extra touch, serve with a drizzle of olive oil and more Parmesan on top.

Acini de Pepe Carbonara

Bold flavors meet comfort in this Acini de Pepe Carbonara, a twist on the classic that’s both easy and indulgent.

Ingredients

• 1 cup Acini de Pepe pasta
• 3 large eggs
• 1 cup grated Parmesan cheese
• 4 slices of bacon, chopped
• 2 cloves garlic, minced
• A splash of olive oil
• A pinch of salt
• A couple of cracks of black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the Acini de Pepe pasta and cook for 8 minutes, stirring occasionally, until al dente. Tip: Reserve a cup of pasta water before draining.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
4. Add the chopped bacon and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. In a bowl, whisk together the eggs, Parmesan, a pinch of salt, and a couple of cracks of black pepper.
7. Drain the pasta and immediately add it to the skillet with the bacon and garlic.
8. Remove the skillet from heat and quickly stir in the egg mixture, tossing to coat the pasta. Tip: The residual heat will cook the eggs without scrambling them.
9. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Amazingly creamy with a salty kick from the bacon, this dish is perfect topped with an extra sprinkle of Parmesan. Try serving it with a side of roasted veggies for a balanced meal.

Acini de Pepe with Sun-Dried Tomatoes and Olives

Sometimes, all you need is a simple, flavorful pasta dish to brighten your day. This Acini de Pepe with Sun-Dried Tomatoes and Olives is just that.

Ingredients

• 1 cup Acini de Pepe pasta
• A couple of sun-dried tomatoes, chopped
• A handful of olives, sliced
• A splash of olive oil
• 2 cloves garlic, minced
• A pinch of red pepper flakes
• Salt, just enough to season

Instructions

1. Bring a pot of salted water to a boil. Tip: Salt the water like the sea for the best flavor.
2. Add the Acini de Pepe pasta to the boiling water. Cook for 8 minutes, or until al dente.
3. While the pasta cooks, heat a splash of olive oil in a pan over medium heat. Tip: Don’t let the oil smoke.
4. Add the minced garlic and a pinch of red pepper flakes to the pan. Sauté for 1 minute, until fragrant.
5. Toss in the chopped sun-dried tomatoes and sliced olives. Cook for another 2 minutes. Tip: The tomatoes should soften slightly.
6. Drain the pasta, reserving a cup of pasta water.
7. Add the drained pasta to the pan with the tomato and olive mixture. Stir to combine.
8. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
9. Season with salt to taste, then serve immediately.

Ready in minutes, this dish offers a delightful mix of chewy pasta, tangy tomatoes, and briny olives. Try topping it with a sprinkle of fresh basil for an extra layer of flavor.

Acini de Pepe and Meatball Skillet

Just when you thought comfort food couldn’t get any better, this Acini de Pepe and Meatball Skillet comes along. It’s hearty, simple, and packed with flavor.

Ingredients

• 1 cup Acini de Pepe pasta
• A couple of handfuls of frozen meatballs (about 20)
• A splash of olive oil
• 2 cloves garlic, minced
• A can (14.5 oz) of diced tomatoes
• 2 cups chicken broth
• A sprinkle of salt and pepper
• A handful of fresh basil, chopped
• A generous sprinkle of grated Parmesan

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Toss in the frozen meatballs, stirring occasionally, until they’re browned on all sides, about 5 minutes.
4. Pour in the diced tomatoes and chicken broth, then bring to a simmer.
5. Stir in the Acini de Pepe pasta, ensuring it’s submerged in the liquid.
6. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
7. Uncover and cook for another 5 minutes until the pasta is tender and the sauce has thickened.
8. Season with a sprinkle of salt and pepper to your liking.
9. Garnish with fresh basil and a generous sprinkle of Parmesan before serving.

Rich in texture and flavor, this skillet meal is a crowd-pleaser. Serve it straight from the skillet for a rustic touch, or pair with a crisp salad for a balanced meal.

Acini de Pepe with Creamy Alfredo Sauce

Let’s dive into making Acini de Pepe with Creamy Alfredo Sauce, a dish that’s as fun to say as it is to eat. Perfect for when you’re craving something comforting yet quick.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• A couple of garlic cloves, minced
• A splash of olive oil
• Salt, just a pinch
• Freshly ground black pepper, to your liking

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for the best pasta flavor.
2. Add the Acini de Pepe pasta to the boiling water and cook for 7 minutes, or until al dente. Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in the heavy cream, bring to a simmer, and let it cook for 2 minutes, stirring constantly.
5. Reduce the heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy. Tip: If the sauce is too thick, add a little pasta water to thin it out.
6. Drain the pasta and add it to the skillet with the Alfredo sauce. Toss to coat evenly.
7. Season with a pinch of salt and freshly ground black pepper, then serve immediately.

Here you have it: a dish with a delightful chew from the pasta and a rich, creamy sauce that clings to every bite. Try topping it with extra Parmesan or a sprinkle of red pepper flakes for a little heat.

Acini de Pepe with Grilled Vegetables

Great for a quick, nutritious meal, this Acini de Pepe with Grilled Vegetables combines tiny pasta pearls with smoky, charred veggies for a dish that’s as satisfying as it is simple.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups mixed vegetables (zucchini, bell peppers, eggplant), chopped
• 2 tbsp olive oil
• A splash of balsamic vinegar
• A couple of garlic cloves, minced
• Salt and pepper, just enough to season

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Toss the chopped vegetables with 1 tbsp olive oil, salt, and pepper.
3. Grill the vegetables for 10-12 minutes, turning occasionally, until they have nice char marks and are tender.
4. While the veggies grill, bring a pot of salted water to a boil and cook the Acini de Pepe according to package instructions, usually about 8 minutes.
5. Drain the pasta, reserving a 1/4 cup of the pasta water.
6. In a large bowl, mix the grilled vegetables, cooked pasta, remaining olive oil, balsamic vinegar, and minced garlic. Tip: The pasta water helps to create a silky sauce that coats everything nicely.
7. Season with additional salt and pepper if needed. Tip: Letting the dish sit for 5 minutes before serving allows the flavors to meld together beautifully.
8. Serve warm. Tip: For an extra touch, sprinkle with freshly grated Parmesan cheese or a handful of chopped fresh herbs.

Fluffy Acini de Pepe pairs perfectly with the smoky sweetness of the grilled vegetables, creating a dish that’s both hearty and light. Try serving it alongside a crisp white wine for a complete meal that’s sure to impress.

Acini de Pepe in Tomato Basil Sauce

Kickstart your meal with this simple yet flavorful Acini de Pepe in Tomato Basil Sauce. Perfect for a quick dinner or a cozy lunch.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups canned crushed tomatoes
• A splash of olive oil
• A couple of garlic cloves, minced
• A handful of fresh basil leaves, chopped
• 1/2 tsp salt
• A pinch of red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the Acini de Pepe pasta and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat a splash of olive oil in a skillet over medium heat.
4. Add the minced garlic and a pinch of red pepper flakes, sautéing for 1 minute until fragrant.
5. Pour in the crushed tomatoes and 1/2 tsp salt, stirring to combine.
6. Simmer the sauce for 5 minutes, then stir in the chopped basil.
7. Drain the pasta, reserving a 1/4 cup of pasta water.
8. Add the drained pasta to the skillet with the sauce, tossing to coat evenly. If needed, use the reserved pasta water to loosen the sauce.
9. Remove from heat and sprinkle with grated Parmesan cheese before serving.

Ready in under 20 minutes, this dish offers a delightful mix of tender pasta and a rich, herby tomato sauce. Serve it with a side of crusty bread to soak up every last bit of sauce.

Acini de Pepe with Smoked Salmon and Dill

Looking for a quick, flavorful pasta dish that feels a bit fancy? This Acini de Pepe with Smoked Salmon and Dill is your answer.

Ingredients

• 1 cup Acini de Pepe pasta
• 2 cups water
• A pinch of salt
• A splash of olive oil
• 4 oz smoked salmon, chopped
• A handful of fresh dill, chopped
• A couple of lemon wedges
• A dash of black pepper

Instructions

1. Bring 2 cups of water to a boil in a medium pot. Tip: Salt the water like the sea for flavor.
2. Add 1 cup Acini de Pepe to the boiling water. Cook for 8 minutes, stirring occasionally.
3. Drain the pasta, then toss with a splash of olive oil to prevent sticking.
4. Mix in the chopped smoked salmon and fresh dill. Tip: Reserve some dill for garnish.
5. Squeeze lemon wedges over the pasta, then add a dash of black pepper. Tip: Taste before adding more salt; the salmon is salty.
6. Serve immediately. Garnish with the reserved dill.

Hearty yet light, this dish combines the creamy texture of Acini de Pepe with the smoky salmon. Try serving it chilled for a refreshing summer meal.

Conclusion

Now that you’ve explored these 18 delightful Acini de Pepe recipes, it’s clear there’s a dish for every occasion, from cozy family dinners to festive gatherings. We hope you’re inspired to try these recipes and make them your own. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!

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