2 tbsp olive oil salt and pepper
1 tbsp butter 450 g/1 lb dried rigatoni or penne
1 small onion, chopped finely 125 g/4 1/2 oz goat’s cheese, crumbled
4 peppers, yellow and red, seeded 15 fresh basil leaves, shredded and cut into 2 cm/3/4 inch squares
10 black olives, pitted and sliced 3 garlic cloves, sliced thinly
Heat the oil and butter in a large frying pan over a medium heat. Add the onion and fry until soft. Raise the heat to medium-high and add the peppers and garlic. Cook for 12-15 minutes, stirring, until the peppers are tender but not mushy. Season with salt and pepper. Remove from the heat.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Add the goat’s cheese and toss to mix.
Briefly reheat the sauce. Add the basil and olives. Pour over the pasta and toss well to mix. Serve immediately.