Introduction
The delightful risoni pasta dish combines the rich flavors of fire-roasted red peppers, creamy goat cheese, and fresh herbs, making it a perfect meal for any occasion. Simple to prepare yet packed with taste, this recipe is perfect for families or a quick weeknight dinner.
Ingredients
– 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/4 oz goat’s cheese, the creamy feta type
– 1 tightly packed cup basil leaves (or)
– 1 tbsp roughly chopped parsley, plus extra for garnish
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
Serves approximately 4
To prepare, start by boiling the risoni in salted water. Drain and rinse it briefly, keeping some pasta cooking water aside. In a large skillet, heat olive oil and sauté the onion until softened, then add garlic and fire-roasted peppers. Once the mixture is fragrant, introduce tomato passata and olives, allowing it to simmer. Mix in the risoni along with the reserved cooking water and goat cheese until melted and creamy, finishing with fresh herbs for a burst of flavor. Enjoy this hearty yet light meal!
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 pasta until just under al dente, which should take about 8 minutes. The pasta should still be slightly firm inside, as it will continue to cook in the sauce.
Drain & rinse
Just before draining the pasta, scoop out 1/2 cup of the pasta cooking water and set it aside. Drain the risoni and briefly rinse it under cold water. Leave the risoni in the colander while you prepare the sauce.
Sauté
In a large non-stick skillet (30cm/12 inches), heat 2 tablespoons of extra virgin olive oil over high heat. Add the sliced red onion and cook for 2 minutes, until it starts to soften. Then, add the minced garlic and chargrilled red capsicum. Cook for an additional 2 minutes until the onion is fully softened.
Simmer
Add 2 cups of tomato passata or puree and the sliced Kalamata olives to the skillet. Bring the mixture to a simmer, then lower the heat to medium. Let it simmer for about 5 minutes, stirring occasionally.
Melt goat cheese
Incorporate the cooked risoni into the skillet, along with the reserved pasta cooking water, 1/4 teaspoon of cooking salt, and 1/4 teaspoon of black pepper. Stir everything to combine. Add about 120 grams of goat’s cheese (reserve some for garnish) and stir until it melts into the sauce.
Basil & serve
Just before serving, stir through 1 tightly packed cup of basil leaves or 1 tablespoon of roughly chopped parsley. Divide the pasta among bowls, crumble over the reserved goat’s cheese, and sprinkle with extra basil if desired. Enjoy your meal using a spoon!
Notes
Fire roasted red peppers / capsicum
You can find fire-roasted red peppers alongside olives in the store. They have a smoky flavor and soft texture, making them an excellent shortcut for this recipe. If unavailable, you can sauté your own capsicum strips or use other fire-roasted vegetables like zucchini, mushrooms, or asparagus.
Tomato passata
Tomato passata is typically sold in bottles in the pasta aisle or near canned tomatoes. If you’re in the US, you can substitute it with what you refer to as “tomato puree.” If you don’t have passata, you can use 600g (21 oz or 1 ½ cans) of canned crushed tomatoes and simmer for a few extra minutes.
Goat cheese
The goat cheese used in this dish should be the creamy feta variety, which melts beautifully into sauces. You can usually find it sold in log form. If you don’t have goat cheese, you can substitute with Danish feta or sour cream (1/2 to 3/4 cup). Other alternatives include yogurt or 1/3 to 1/2 cup of cream with a squeeze of lemon juice to achieve a similar flavor.
Herb finishes
Basil is highly recommended as a finishing herb for its freshness, which elevates the dish. If you don’t have basil, you can use parsley or add a teaspoon of dried oregano when adding the garlic.
Storage
Leftovers can be stored in the fridge for 3 to 4 days. When reheating, use a microwave and add a splash of water if needed to return the dish to a creamy consistency.
Cook techniques
Boiling Risoni
Bring a pot of water to a boil and add cooking salt. Cook the risoni until just under al dente to ensure it remains firm when mixed with the sauce.
Draining and Rinsing
Before draining the risoni, scoop out some pasta cooking water, then drain and rinse briefly under cold water to stop the cooking process.
Sautéing Ingredients
In a large non-stick skillet, heat olive oil over high heat. Add sliced onion and sauté until softened, then add minced garlic and chopped red capsicum, cooking until the onion is fully softened.
Simmering the Sauce
Combine the sautéed ingredients with tomato passata and olives. Bring to a simmer and cook on medium heat, stirring occasionally until well blended.
Melt the Goat Cheese
Add the drained risoni to the sauce along with reserved pasta cooking water, salt, and pepper. Stir in most of the goat cheese to melt it into the sauce.
Finishing Touches
Just before serving, incorporate fresh basil or parsley into the dish. Serve with a sprinkle of reserved goat cheese and extra herbs on top.
FAQ
Can I use a different type of pasta?
Yes, you can substitute risoni with other very small pasta types like tiny stars or ditalini.
What can I substitute for goat cheese?
If you don’t have goat cheese, you can use creamy feta or sour cream instead. Yogurt or a mix of cream with lemon juice can also work.
How do I store leftovers?
Leftovers can be stored in the fridge for 3 to 4 days. Reheat in the microwave and add a splash of water to loosen the consistency if needed.
Can I add other vegetables?
Yes, feel free to add other sautéed vegetables like zucchini, mushrooms, or asparagus in place of or alongside the red capsicum.
Is this dish spicy?
No, the dish is not spicy; the fire-roasted peppers add a smoky flavor without heat.
Conclusion
Enjoy this delicious risoni pasta dish that combines the flavors of chargrilled red capsicum, olives, and creamy goat cheese for a comforting meal. The addition of fresh basil or parsley elevates the dish, making it perfect for any occasion. It’s simple to prepare and can be customized with leftovers or alternative ingredients to suit your taste.
Vegetable Variations
Substitute risoni with other small pasta types or include a medley of sautéed vegetables like zucchini, mushrooms, or asparagus.
Protein Additions
Add cooked chicken, turkey, or plant-based proteins such as chickpeas or lentils to enhance the nutritional value and make the dish heartier.
Cheese Alternatives
Experiment with different cheese options like creamy feta, ricotta, or even a sprinkle of Parmesan for varied flavor profiles.
Herb Combinations
Try using fresh oregano, parsley, or dill in place of basil for unique herbaceous notes or incorporate dried herbs while cooking.
Spicy Kick
Add a pinch of red pepper flakes or a diced chili for a bit of heat if desired.
Nutty Twist
Top the dish with toasted pine nuts or walnuts for added crunch and a nutty flavor that complements the creaminess of the cheese.
Serving Suggestions
Serve the risoni alongside a fresh garden salad or roasted vegetables for a complete meal experience.
