Step 1 Start by preparing your ingredients. Cut the onion into thin slices. Finely chop the garlic and slice the chilli thinly, you can combine the garlic and chilli in one bowl. Cut the kalamata olives in half and set aside. Step 2 Heat the olive oil in a large frypan over medium-high heat. Add the onion and cook for about 5 minutes, until softened and translucent. Add the garlic and chili, cooking for 3 more minutes or until fragrant. Step 3 Add the cherry tomatoes and cook until the skins start to brown. Reduce the heat to low, cover with a lid, and let the tomatoes cook for 10 minutes until they begin to burst open. Step 4 Once the tomatoes are bursting open, break down the cherry tomatoes by crushing them with the back of a fork. You’re aiming to create a sauce that’s juicy but still has chunky bits of tomato. Step 5 Add the risoni, vegetable stock, salt, and pepper. Bring to a simmer, then reduce the heat to low. Cover with a lid and cook for 10-15 minutes, stirring occasionally to prevent the risoni from sticking to the bottom. Step 6 Meanwhile the feta, almond, parsley garnish. In a medium bowl crumble the feta, roughly chop the parsley leaves. add to the feta and gently mix. Roughly chop the toasted almonds and mix through the parsley and feta. Season with pepper and set aside. Step 7 The pasta is ready when most of the liquid is absorbed, the sauce is glossy, and the pasta is cooked through. If it still feels a bit firm, add a splash of water and cook a little longer. Squeeze the juice of a lemon over the top of the risoni, stir through the olives, and season with salt and pepper. Divide between bowls and top with the feta, almond and parsley mix.
