Halloumi Pasta

Original recipe created by Matt Tebbutt From Saturday Kitchen.

Link to original  recipe: Halloumi Pasta

Ingredients

  • 400g cherry tomatoes (original recipe says 250g but I like some more fresh tomatoes in the pasta)
  • 1 tbsp olive oil
  • 1 red onion, peeled, finely chopped
  • 2 garlic cloves, peeled, finely chopped (I don’t add the garlic)
  • 1 red chilli, finely chopped (or you can use dried chili flakes to taste)
  • 250g halloumi cheese, cut into 1cm cubes
  • 400g (1 tin) canned cherry tomatoes
  • 1 tbsp chopped fresh oregano
  • salt and freshly ground black pepper (to taste)
  • 400g fresh penne, cooked according to packet instructions

Method

  1. For the pasta, heat a frying pan until hot over a medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or until just softened. Remove from the pan and set aside.
  2. Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
  3. Add the halloumi cheese and cook for 1-2 minutes on each side, or until pale golden-brown on both sides. Add the canned cherry tomatoes and bring to the boil, then reduce the heat and simmer for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a further minute. Season, to taste, with salt and freshly ground black pepper.
  4. Add the cooked pasta to the pan and mix gently until well combined.
  5. To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan.

Serving suggestions

I love a fresh salad with the pasta, especially a salad with some salty olives. The olives compliment the pasta deliciously.

The salad we usually eat with this pasta is a simple salad and is a mixture of cucumber, tomatoes and olives (Greek salad).