Step 1
Bring 3 litres of water to the boil. Add the 1 tablespoon of salt and risoni and cook the pasta according to packet instructions minus 2 minutes. Save ½ cup cooking water and set aside for later.
Step 2
Once the risoni is cooked, strain, rinse under cold water and add 1 tablespoon of the olive oil. Mix gently then set aside (tip: you can leave it in the colander).
Step 3
Heat the remaining 2 tablespoons of oil in a large (30cm) nonstick frying pan over medium-high heat. Add onion and cook for 3 minutes until soft.
Step 4
Add garlic, capsicum and saffron, if using. Cook for 2 minutes.
Step 5
Add tomato passata, bring to a simmer. Turn heat down to medium and cook for 5 minutes.
Step 6
Add the cooked risoni, olives, ¼ teaspoon salt, parsley and ¼ cup of the reserved pasta cooking water. Stir until all combined. Add most of the goat’s cheese, reserving some for garnish, and stir through until it melts.
Step 7
Divide risoni between bowls. Crumble over the remaining goat’s cheese, scatter with parsley and serve immediately.
Dining and Cooking