It’s the “little things in life,” right?

Acini di pepe are a form of pasta. The name is Italian for “seeds of pepper”. Acini is the plural of acino whose root is the Latin word acinus. In both Latin and Italian, the word means “grape” or “grape-stones”. The “stones of a grape” are, of course, the seeds of the grape. Acini di pepe then translates into “seeds of a pepper”. They were and are known as a symbol of fertility, which is why they are used in Italian wedding soup. They are also sometimes referred to as pastina (Italian for “tiny dough”).

I really wanted to make something “little” for my nearest and dearest.
She was on her way over and I was headed to the market.
Ancini di pepe came to mind, along with the aromatics and flavors of the Mediterranean. After all, I’ve been craving the southern coast of Italy like mad these days. Warmth, sunshine, wine…and the water. “Calgon, take me away…”

For now, I’ll settle for Mediterranean Olive Ancini di Pepe (Pastina) salad.

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Mediterranean Olive Ancini di Pepe (Pastina)

1 lb. ancini di pepe pasta
3/4 lb. feta cheese in brine (full block, but then chopped into 1/2″ cubes)
1 cup sun-dried tomatoes, oil packed
1 cup mixed olives, pitted and diced
1 cup botija olives**
1 large orange bell pepper, seeded and chopped
1/4 cup pine nuts
1/4 cup fresh parsley, chopped
1 Tbs. extra virgin olive oil
lots of sea salt and pepper

Bring a large pot of salted water to a boil. Add the ancini and boil for 3-5 minutes.
Drain.
Cool for about 10 minutes, until room temperature.
Stir in the remaining ingredients and let stand for about 30 minutes, for the flavors to meld.
Serve topped with additional pepper, to taste, and perhaps freshly chopped chives.

**Botija olives are one variety of raw olive that we’re really into at the moment for their delicious, unique flavor. Picked when ripe and kept raw, lacto-fermented using only sea salt and water, botijas come from a rare strain of olive tree in Peru that produce large, meaty, flavorful fruit.