Recipe supplied by Dominique Rizzo

1 pkt Pasta Capriccio plain fresh pasta (spaghetti, fettuccini or any other is fine)
1 bottle Bunnyconnellen virgin olive oil
1 bottle Chinichilli chilli paste
2 cloves garlic, smashed
1 jar of Bunnyconnellen olives in brine, pitted
1 jar of South Burnett Regional Council Capers, drained
250g Olympus Cheese ricotta
1 bunch flat parsley, leaves picked
1 lemon, zested and juiced
1 bulb fennel, shaved
Saltt Trading Himalayan salt and pepper

Cook the pasta in plenty of salted water until aldente, then drain and reserve some of the pasta water
While the pasta is cooking, heat a pan over a moderate temperature, add in the olive oil, garlic, capers and chilli paste and stir until the flavours are singing from the pan
Toss in the pasta and some of the pasta water and remove the pan from the heat
In a bowl, make the salad by combining the parsley, shaved fennel, pitted olives, lemon zest, a squeeze of lemon juice and another good drizzle of olive oil
Then pour the pasta onto a platter and spread over the salad, breaking up and scattering over the ricotta. Serve warm. Serves 6-8.