Description
Halloumi Pasta with Cherry Tomatoes
A simple yet flavorful dish inspired by Mediterranean flavors, this Halloumi Pasta combines the rich, salty taste of halloumi cheese with the vibrant sweetness of cherry tomatoes. First created in Cyprus during the Byzantine era, halloumi was traditionally made by local farmers and has since become a beloved ingredient across many cuisines. This quick recipe is perfect for weeknight dinners, offering both convenience and a delightful blend of flavors—all in under 30 minutes!
7 oz Penne Pasta
300g Halloumi Cheese, sliced
100g Halloumi Cheese, for topping
1 cup Cherry Tomatoes
1/2 cup Tomato Sauce
1 tbsp Olive Oil
2 tbsp White Onion, sliced
1 tbsp Garlic, minced
7 Basil Leaves
1/4 cup Parsley, chopped
1 tsp Oregano
1 tsp Smoked Paprika
1 tbsp Salt
1 tsp Black Pepper
Directions:
1. Cook pasta as per package instructions.
2. Fry halloumi until golden brown. Set aside.
3. Sauté onions, garlic, and tomatoes. Add spices and sauce, then simmer.
4. Add halloumi and pasta. Mix well.
5. Serve with grated halloumi topping.
Prep Time: 5 mins
Kcal: 689
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Prepare the Halloumi: Pat the 300g of sliced halloumi dry. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Fry the slices for 2-3 minutes per side until deeply golden and crispy. Remove and set aside on a paper towel.
3. Build the Sauce: In the same skillet, add a touch more oil if needed. Sauté the sliced onion until soft, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for 2-3 minutes until they begin to blister and soften.
4. Simmer: Stir in the tomato sauce, oregano, smoked paprika, salt, and black pepper. Reduce heat to low and let the sauce simmer for 5 minutes to allow the flavors to meld.
5. Combine: Chop the fried halloumi into bite-sized pieces. Add the drained pasta and chopped halloumi to the skillet with the sauce. Toss everything to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
6. Finish: Remove from heat. Fold in the chopped parsley and torn basil leaves. Grate the remaining 100g of halloumi directly over the pasta for a final salty, creamy topping.
Serving Suggestions
This hearty pasta is a complete meal on its own. For a lighter touch, serve it alongside a crisp arugula salad with a lemon vinaigrette. A chilled glass of Sauvignon Blanc or a dry rosé pairs beautifully with the salty halloumi and sweet tomatoes. For added freshness, garnish with extra basil and a drizzle of high-quality extra virgin olive oil.
How-to Summary
Cook pasta. Pan-fry halloumi until golden. Sauté onion, garlic, and tomatoes. Add sauce and spices to simmer. Combine chopped fried halloumi and pasta with the sauce. Finish with fresh herbs and a topping of grated halloumi.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Short, sturdy shapes like rigatoni, fusilli, or farfalle work well to hold the chunky sauce and halloumi pieces.
How do I prevent halloumi from becoming rubbery? The key is high heat and not overcrowding the pan. Ensure the slices are dry and fry them in a single layer until properly browned; this creates a crispy exterior while keeping the inside tender.
Is there a substitute for halloumi? Halloumi’s unique grilling quality is hard to replicate. For a similar salty, firm texture, you could try fried cubes of paneer or extra-firm tofu, though the flavor profile will change.
Can I make this dish ahead of time? It’s best served immediately. If prepared ahead, the halloumi will soften in the sauce. You can prep components separately and combine them just before serving.
How can I add protein? This dish is already protein-rich from the cheese. For added protein, consider mixing in cooked chickpeas or serving with grilled chicken or shrimp on the side.
Common Mistakes to Avoid
- Overcooking the Halloumi: Fry just until golden brown. Overcooking makes it excessively chewy and salty.
- Skipping the Pasta Water: The starchy reserved water is crucial for creating a silky, cohesive sauce that clings to the pasta.
- Adding Fresh Herbs Too Early: Stir in the basil and parsley at the very end to preserve their bright color and fresh flavor.
- Not Salting the Pasta Water: This is your primary chance to season the pasta itself. Use enough salt so the water tastes like the sea.
Conclusion
This Halloumi Pasta with Cherry Tomatoes is a testament to how simple ingredients can create extraordinary meals. In under 30 minutes, you get a satisfying dish that balances salty, savory, and sweet flavors with delightful textures. It’s a versatile recipe perfect for a quick family dinner or for impressing guests with minimal effort. Give it a try and bring a taste of the Mediterranean to your table tonight.