Roasted Red Pepper Goat Cheese Risoni

Name: Roasted Red Pepper Goat Cheese Risoni
Total time: 30 min
Ingredients: 250 g Pasta; 2 ¼ tsp Salt; 2 tbsp Extra virgin olive oil; 1 Red onion; 2 Garlic; 310 g Bell pepper, roasted sliced; 2 cups Passata; ½ cups Kalamata olive, sliced; ¼ tsp Black pepper; 120 g Goat cheese; 1 Basil; 1 tbsp Parsley, roughly chopped

By RecipeTin Eats · 30 min

Ingredients

Pasta250 g
Salt2 ¼ tsp
Extra virgin olive oil2 tbsp
Red onion1
Garlic2
Bell pepper · roasted sliced310 g
Passata2 cups
Kalamata olive · sliced½ cups
Black pepper¼ tsp
Goat cheese120 g
Basil1
Parsley · roughly chopped1 tbsp

Instructions

Bring a pot of salted water to the boil. Cook the risoni until just under al dente, about 8 minutes. Before draining, reserve ½ cup of the cooking water. Drain, rinse briefly and leave in the colander.
Heat the oil in a large non-stick skillet over high heat. Add the onion and cook for 2 minutes until softening. Add the garlic and capsicum strips and cook for 2 minutes more.
Add the tomato passata and olives. Bring to a simmer, then lower the heat to medium and simmer for 5 minutes, stirring now and then.
Add the cooked risoni, salt, pepper and the reserved cooking water and stir. Add most of the goat's cheese and stir until melted.
Stir in the basil and parsley just before serving. Divide between bowls, crumble over the reserved goat's cheese and sprinkle with extra basil.

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