Ingredients
- 8oz risoni pasta (orzo)
- 2 tsp cooking salt/kosher salt, for cooking the pasta
- 2 tbsp extra virgin olive oil
- 1 red onion, halved then cut into 0.2″ slices
- 2 garlic cloves, finely minced
- 10 oz jar fire-roasted sliced red peppers (~ 1 cup), drained, roughly chopped into 1″ pieces
- 2 cups tomato 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
- 4 oz goat cheese , the creamy type
- 1 tightly packed cup basil leaves
- 1 tbsp roughly chopped parsley, plus extra for garnish
Instructions
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Bring a small pot or large saucepan of water to the boil. Add salt and cook risoni until just under al dente (ie still a bit firm inside) as it will cook more in the sauce. 8 minutes for me.
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Just before draining, scoop out 1/2 cup pasta cooking water and set aside. Drain, rinse briefly under the tap then leave the risoni in the colander while you finish the sauce.
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Heat the oil in a large non stick skillet (30cm/12″) over high heat. Add onion and cook for 2 minutes until starting to soften. Add garlic and capsicum strips. Cook for 2 minutes until the onion is softened.
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Add tomato and olives. Bring to a simmer, lower heat to medium and simmer for 5 minutes, stirring every now and then.
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Add cooked risoni, salt, pepper and the pasta cooking water. Stir to combine. Add most of the goat’s cheese (reserve some for garnish), stir so it melts.
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Stir through basil or parsley just before serving. Divide between bowls. Crumble over reserved goat’s cheese, sprinkle with extra basil.
Nutrition
Calories:452cal (23%), Carbohydrates:61g (20%), Protein:16g (32%), Fat:17g (26%), Saturated Fat:6g (38%), Polyunsaturated Fat:2g, MonounsaturatedFat:9g, Cholesterol:14mg (5%), Sodium:1531mg (67%), Potassium:869mg (25%), Fiber:6g (25%), Sugar:9g (10%), Vitamin A:1427IU (29%), Vitamin C:49mg (59%), Calcium:126mg (13%), Iron:4mg (22%)
Prep Time
7 minutes
Cooking Time
13 minutes
Total Time
20 minutes
Serves
4
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