Description
A delightful and creamy pasta dish featuring tender risoni (orzo) combined with fire-roasted red peppers, Kalamata olives, and creamy goat cheese, finished with fresh basil and parsley. Perfect for a flavorful vegetarian meal that comes together quickly on the stovetop.
Ingredients
Scale
Pasta
- 250g/8oz risoni pasta (orzo) or other very small pasta (tiny stars, novelty shapes like dinosaurs, ditalini)
- 2 tsp cooking salt/kosher salt (for cooking the pasta)
Sauce & Flavorings
- 2 tbsp extra virgin olive oil
- 1 red onion, halved then cut into 5mm / 0.2″ slices (can substitute regular onion)
- 2 garlic cloves, finely minced
- 310g/10oz jar chargrilled/fire-roasted sliced red capsicum/peppers
- 2 cups tomato passata or puree
- 1/2 cup sliced Kalamata olives (or other briny/pickly substitute like pickles, chopped)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Cheese & Herbs
- 120g/4oz goat’s cheese, creamy feta type (reserve some for garnish)
- 1 tightly packed cup fresh basil leaves
- 1 tbsp roughly chopped parsley (plus extra for garnish)
Instructions
- Boil risoni: Bring a small pot or large saucepan of water to a boil. Add 2 tsp of salt and cook the risoni pasta until just under al dente, about 8 minutes, as it will cook more in the sauce later.
- Drain & rinse: Just before draining, scoop out 1/2 cup of the pasta cooking water and set it aside. Drain the risoni and rinse briefly under running water. Leave the risoni in the colander while you prepare the sauce.
- Sauté: Heat 2 tbsp extra virgin olive oil in a large non-stick skillet (about 30cm/12″ diameter) over high heat. Add the sliced red onion and cook for 2 minutes until it starts to soften. Add minced garlic and the jarred chargrilled red capsicum slices. Cook for another 2 minutes until the onion is fully softened and fragrant.
- Simmer: Stir in 2 cups of tomato passata and 1/2 cup sliced Kalamata olives. Bring the mixture to a simmer, then lower the heat to medium and let it simmer gently for 5 minutes, stirring occasionally to develop flavors.
- Melt goat cheese: Add the cooked risoni, reserved 1/2 cup pasta water, 1/4 tsp salt, and 1/4 tsp black pepper to the skillet. Stir well to combine all ingredients. Crumble most of the goat cheese into the pan, reserving a little for garnish, and stir so it melts smoothly into the sauce.
- Basil & serve: Just before serving, stir through the fresh basil leaves and chopped parsley. Divide the creamy risoni between bowls, crumble the reserved goat cheese on top, and garnish with extra basil leaves. Serve immediately and enjoy with a spoon!
Notes
- You can substitute the risoni pasta with other very small shaped pastas like tiny stars or ditalini.
- If you prefer, substitute the fire-roasted red peppers with fresh roasted red peppers you make yourself.
- The creamy goat cheese is key to the texture and flavor; feta-style goat cheese works best.
- Reserve some pasta water to adjust the sauce consistency as needed.
- This dish is vegetarian and perfect for a quick midweek dinner.
