Method:
1 Cook risoni according to packet directions, drain.
2 Meanwhile, heat oil in a frying pan over medium heat, cook onion, garlic, chilli and capsicum for 2-3 minutes or until softened.
3 Add the tomato, anchovies, capers and olives, toss to combine. Add the risoni, lemon juice and season with salt and pepper. Cook 1-2 minutes until heated through.
Serve.