Introduction
This delightful risoni pasta dish combines vibrant ingredients for a flavorful meal. With smoky chargrilled peppers, tangy goat cheese, and fresh herbs, it’s more than just a comforting dinner; it’s a celebration of taste and texture. Ideal for sharing or enjoying as leftovers, this recipe is bound to impress.
Detailed Ingredients with measures
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
2 tbsp extra virgin olive oil
1 red onion, halved then cut into 5mm / 0.2″ slices (sub regular onion)
2 garlic cloves, finely minced
310g/10oz jar chargrilled/fire-roasted sliced red capsicum/peppers (~ 1 cup), drained, roughly chopped into 2.5cm / 1″ pieces
2 cups tomato passata or puree
1/2 cup sliced Kalamata olives or other briny/pickly thing (like pickles, chopped)
1/4 tsp cooking salt/kosher salt
1/4 tsp black pepper
120g/4oz goat’s cheese, the creamy feta type
Finishing – Choose
1 tightly packed cup basil leaves
1 tbsp roughly chopped parsley, plus extra for garnish
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4
To create this delicious risoni, start by boiling the pasta in salted water until just under al dente, about 8 minutes. Drain the pasta, reserving some cooking water, then rinse. In a large skillet, sauté sliced onions and garlic in olive oil until softened. Add in the chargrilled peppers, followed by tomato passata and olives. Let it simmer for a few minutes before incorporating the cooked risoni, reserved pasta water, and goat cheese. Stir until combined and the cheese melts seamlessly into the sauce. Just before serving, fold in fresh basil or parsley, divide into bowls, and garnish with more crumbled goat cheese and herbs. Enjoy this vibrant and hearty dish, perfect for any occasion!
Detailed Directions and Instructions
Boil risoni
Bring a small pot or large saucepan of water to a boil. Add 2 teaspoons of cooking salt and cook the risoni until it is just under al dente, about 8 minutes. The pasta should still be a bit firm inside as it will continue to cook in the sauce.
Drain & rinse
Just before draining, scoop out 1/2 cup of the pasta cooking water and set aside. Drain and rinse the risoni briefly under cold running water. Leave the risoni in the colander while you finish preparing the sauce.
Sauté
Heat 2 tablespoons of extra virgin olive oil in a large non-stick skillet (30cm/12″) over high heat. Add the halved and sliced red onion to the skillet and cook for 2 minutes until it begins to soften. Next, add the finely minced garlic and the chopped fire-roasted red capsicum and continue to cook for another 2 minutes until the onion is softened.
Simmer
Add the 2 cups of tomato passata and the sliced Kalamata olives to the skillet. Bring the mixture to a simmer, then lower the heat to medium and let it simmer for 5 minutes. Stir occasionally to ensure even cooking.
Melt goat cheese
Add the cooked risoni, 1/4 teaspoon of cooking salt, 1/4 teaspoon of black pepper, and the reserved pasta cooking water to the skillet. Stir everything together to combine. Add most of the goat cheese, reserving some for garnish, and stir until it melts into the mixture.
Basil & serve
Just before serving, stir through the tightly packed cup of basil leaves or the roughly chopped parsley. Divide the pasta mixture between bowls. Crumble the reserved goat cheese over the top and sprinkle with extra basil or parsley. Serve with spoons for digging in!
Notes
Fire roasted red peppers / capsicum
This ingredient adds a smoky, soft texture and is found alongside olives. It’s an excellent shortcut for this dish. If you prefer, sauté your own capsicum strips or use other vegetables such as zucchini, mushrooms, or asparagus. Other fire-roasted vegetables can also be substituted.
Tomato passata
This ingredient is sold in bottles in the pasta aisle or sometimes in the canned tomato section. In the US, you can substitute it with tomato puree. Alternatively, use 600g/21 oz (about 1.5 cans) of canned crushed tomatoes and simmer for a few extra minutes.
Goat cheese
Goat cheese, specifically in a creamy feta form, is best for melting in sauces. If unavailable, substitute with Danish feta or sour cream (1/2 to 3/4 cup). Yogurt or a combination of 1/3 to 1/2 cup cream with a squeeze of lemon juice can provide a similar flavor.
Herb finishes
Basil is highly recommended as it enhances the freshness of the dish. Alternatively, parsley can be used, or you may add 1 teaspoon of dried oregano when incorporating the garlic.
Leftovers of this dish will keep well in the refrigerator for 3 to 4 days. To reheat, use the microwave, adding a splash of water to ensure the dish remains moist and creamy.
Cook techniques
Boiling Pasta
Bring a pot of salted water to a boil before adding pasta. Cook until just under al dente, as it will continue to cook in the sauce.
Draining and Rinsing
Before draining pasta, reserve some cooking water. Drain and rinse briefly under cold water to stop the cooking process.
Sautéing Ingredients
Heat oil in a skillet over high heat. Add onions first, then garlic and other vegetables, cooking until softened and fragrant.
Simmering
Combine sautéed ingredients with other components like tomato passata. Bring to a simmer and cook for a few minutes, stirring regularly.
Melting Cheese
Add cooked pasta to the skillet along with reserved cooking water and cheese. Stir until cheese melts and combines with the sauce.
Finishing with Herbs
Just before serving, stir in fresh herbs to enhance flavor. Reserve some herbs and cheese for garnish.
FAQ
Can I use different types of pasta?
Yes, you can substitute risoni with other small pasta shapes like ditalini or tiny stars.
What if I don’t have fire-roasted peppers?
You can sauté your own bell peppers or use other roasted vegetables available at the store.
How should I store leftovers?
Store in the refrigerator for 3 to 4 days, and reheat in the microwave, adding a splash of water if necessary.
Is goat cheese necessary for this recipe?
While goat cheese adds a unique flavor and creaminess, you can substitute it with creamy feta, sour cream, or yogurt.
What can I use instead of tomato passata?
You can use canned crushed tomatoes or tomato puree as an alternative to passata. Adjust cooking time as needed.
Conclusion
This risoni dish combines the delightful flavors of chargrilled red peppers, tangy goat cheese, and fresh herbs, creating a hearty and satisfying meal. The creamy texture and vibrant ingredients make it perfect for any occasion, whether as a main dish or a side. Enjoy the leftovers, as they taste even better the next day!
Vegetable Variations
Experiment with different vegetables such as sautéed zucchini, mushrooms, or asparagus to change the flavor profile.
Protein Additions
Incorporate protein by adding cooked chicken, shrimp, or white beans for a heartier dish.
Cheese Alternatives
Swap out goat cheese for creamy feta, ricotta, or even a sprinkle of Parmesan for a different cheese experience.
Herb Combinations
Try adding fresh dill, thyme, or oregano to complement the existing flavors and create new taste sensations.
Serving Suggestions
Serve alongside grilled meats or as a filling for wraps and sandwiches for a versatile meal option.
Garnishing Ideas
Top with toasted pine nuts or sunflower seeds for added crunch and nutrition.
