Introduction
If you’re looking for a delicious and comforting dish that’s both satisfying and healthy, this risoni pasta recipe is a great choice. The combination of creamy goat cheese, tangy roasted red peppers, and aromatic herbs create a delightful medley of flavors. Perfect as a main course or a side dish, this meal is sure to please everyone at the table.
Detailed Ingredients with measures
– 250g (8 oz) risoni pasta (orzo) or other small pasta (e.g., ditalini, tiny stars)
– 2 teaspoons kosher salt (for cooking the pasta)
– 2 tablespoons extra virgin olive oil
– 1 red onion, halved and sliced into thin strips
– 2 garlic cloves, finely minced
– 310g (10 oz) jar fire-roasted red peppers, drained and chopped into 1-inch pieces
– 2 cups tomato passata (tomato purée)
– 1/2 cup sliced Kalamata olives or other briny ingredient (e.g., chopped pickles)
– 1/4 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 120g (4 oz) creamy goat cheese (or feta-style goat cheese)
– 1 cup fresh basil leaves, packed (or 1 tablespoon chopped parsley, plus extra for garnish)
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4
Instructions
1. **Cook the Pasta:**
Bring a pot of water to a boil. Add 2 teaspoons of kosher salt and cook the risoni until just under al dente (about 8 minutes). Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and rinse briefly under cold water.
2. **Prepare the Sauce:**
Heat 2 tablespoons of extra virgin olive oil in a large 12-inch non-stick skillet over high heat. Add the sliced red onion and sauté for 2 minutes until it starts to soften. Add the minced garlic and chopped roasted red peppers. Cook for another 2 minutes until the onion is softened. Stir in 2 cups of tomato passata and 1/2 cup of sliced Kalamata olives. Reduce the heat to medium and let it simmer for 5 minutes, stirring occasionally.
3. **Combine and Finish:**
Add the cooked risoni to the sauce along with 1/4 teaspoon each of kosher salt and black pepper. Stir to combine. Add most of the 120g of creamy goat cheese (reserving some for garnish) and stir until it melts into the sauce. Stir in the fresh basil leaves or chopped parsley just before serving.
4. **Serve:**
Divide the risoni among serving bowls. Crumble the reserved goat cheese over the top and sprinkle with extra basil or parsley for garnish. Serve immediately and enjoy.
Detailed Directions and Instructions
Cook the Pasta
– Bring a pot of water to a boil. Add 2 teaspoons of kosher salt and cook the risoni until just under al dente (about 8 minutes).
– Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and rinse briefly under cold water.
Prepare the Sauce
– Heat 2 tablespoons of extra virgin olive oil in a large 12-inch non-stick skillet over high heat.
– Add the sliced red onion and sauté for 2 minutes until it starts to soften.
– Add the minced garlic and chopped roasted red peppers. Cook for another 2 minutes until the onion is softened.
– Stir in 2 cups of tomato passata and 1/2 cup of sliced Kalamata olives. Reduce the heat to medium and let it simmer for 5 minutes, stirring occasionally.
Combine and Finish
– Add the cooked risoni to the sauce along with 1/4 teaspoon each of kosher salt and black pepper. Stir to combine.
– Add most of the 120g of creamy goat cheese (reserving some for garnish) and stir until it melts into the sauce.
– Stir in the fresh basil leaves or chopped parsley just before serving.
Serve
– Divide the risoni among serving bowls.
– Crumble the reserved goat cheese over the top and sprinkle with extra basil or parsley for garnish.
– Serve immediately and enjoy.
Notes
Pasta Cooking
– Make sure to watch the pasta closely to avoid overcooking. Risoni should be firm to the bite.
Onion and Garlic
– Adjust the sautéing time if you prefer your onions to be more caramelized.
Olives
– You can substitute Kalamata olives with other briny ingredients like capers or pickles based on personal preference.
Cheese Options
– Creamy goat cheese can be replaced with feta or another cheese to suit your taste.
Herb Variations
– Fresh basil enhances the flavor, but feel free to experiment with other herbs like thyme or oregano for a different taste.
Cook techniques
Cooking Pasta
Bring a pot of water to a rolling boil, then add kosher salt before introducing the risoni or small pasta. Cook until just under al dente, which usually takes around 8 minutes. Reserve some pasta cooking water before draining and briefly rinse under cold water to stop the cooking process.
Sautéing Aromatics
Heat extra virgin olive oil in a large skillet over high heat. Start by adding sliced red onions and sauté for a couple of minutes until they soften, then add minced garlic and chopped fire-roasted red peppers. Sauté for an additional 2 minutes to enhance the flavors.
Simmering the Sauce
Incorporate tomato passata and sliced Kalamata olives into the skillet. Reduce the heat and let the mixture simmer for about 5 minutes, stirring occasionally to allow the flavors to meld together.
Combining Ingredients
Add the cooked risoni to the sauce, followed by kosher salt and black pepper. Mix thoroughly. Introduce the creamy goat cheese into the pan, stirring until it melts and combines with the sauce, adding richness.
Garnishing and Serving
Once plated, crumble extra goat cheese over the risoni and finish with fresh basil leaves or chopped parsley for a pop of color and fresh flavor. Serve immediately for the best taste experience.
FAQ
Can I use other types of pasta instead of risoni?
Yes, you can substitute risoni with other small pasta shapes like ditalini or tiny stars.
Is it possible to make this dish vegan?
Yes, you can omit the goat cheese or use a plant-based cheese alternative to make the dish vegan.
What if I don’t have fire-roasted red peppers?
You can use regular roasted red peppers or fresh bell peppers sautéed until soft as a substitute.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water if needed.
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and then combine it with freshly cooked pasta just before serving.
Conclusion
This risoni pasta dish combines the rich flavors of fire-roasted red peppers, olives, and creamy goat cheese, creating a delightful and satisfying meal. It is perfect for a weeknight dinner or a casual gathering, showcasing vibrant ingredients that come together beautifully. With each bite, the freshness of basil and the tanginess of cheese elevate the dish into something truly special. Enjoy the Mediterranean-inspired flavors and the comforting texture of the pasta!
More recipes suggestions and combination
Vegetable Ratatouille Pasta
Incorporate diced zucchini, eggplant, and cherry tomatoes into the sauce for a colorful ratatouille pasta dish.
Greek Pasta Salad
Toss the risoni with diced cucumbers, cherry tomatoes, red onion, and a lemon-olive oil dressing for a refreshing salad.
Pesto Chicken Risoni
Mix cooked chicken breast and basil pesto into the risoni, adding Parmesan cheese for a rich flavor and creamy texture.
Spicy Italian Sausage Risoni
Add crumbled Italian sausage and a pinch of red pepper flakes for a hearty and spicy version of this dish.
Spinach and Artichoke Risoni
Stir in sautéed spinach and marinated artichokes, with a touch of cream cheese, for a creamy and decadent variation.
Lemon and Shrimp Risoni
Sauté shrimp in garlic and lemon juice, combining them with risoni for a light and zesty seafood dish.
