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Bring 3 litres of water to the boil. Add the 1 tablespoon of salt and risoni and cook the pasta according to packet instructions minus 2 minutes. Save ½ cup cooking water and set aside for later.
Once the risoni is cooked, strain, rinse under cold water and add 1 tablespoon of the olive oil. Mix gently then set aside (tip: you can leave it in the colander).
Heat the remaining 2 tablespoons of oil in a large (30cm) nonstick frying pan over medium-high heat. Add onion and cook for 3 minutes until soft.
Add garlic, capsicum and saffron, if using. Cook for 2 minutes.
Add tomato passata, bring to a simmer. Turn heat down to medium and cook for 5 minutes.
Add the cooked risoni, olives, ¼ teaspoon salt, parsley and ¼ cup of the reserved pasta cooking water. Stir until all combined. Add most of the goat’s cheese, reserving some for garnish, and stir through until it melts.
Divide risoni between bowls. Crumble over the remaining goat’s cheese, scatter with parsley and serve immediately.