Boil risoni - 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.

Drain & rinse - 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.

Sauté - 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.

Simmer - Add tomato and olives. Bring to a simmer, lower heat to medium and simmer for 5 minutes, stirring every now and then.

Melt goat cheese - 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.

Basil & serve - Stir through basil or parsley just before serving. Divide between bowls. Crumble over reserved goat's cheese, sprinkle with extra basil. Dig in with a spoon!