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Place a large saucepan over medium-high heat and add 2 tablespoons of olive oil.
Once the olive oil is at temperature, add the red onion and sliced red capsicum with a pinch of salt. Sauté for 2-3 minutes before adding the sliced chicken thighs.
After the chicken has been cooking for 2-3 minutes, add the garlic and stir through before adding the white wine to deglaze the pan. While the wine is reducing, add the tomato purée, oregano, and chilli flakes. Stir well before adding the tin of tomatoes along with half a tin of water. Break the tomatoes up and stir through well.
Add the kalamata olives followed by the risoni and stir well. Once the pasta is well incorporated, turn the heat to medium-low and simmer gently for 8 minutes, stirring every 2-3 minutes.
Garnish with some basil and a drizzle of olive oil.