Description
A vibrant and wholesome Halloumi Pasta featuring wholemeal penne, golden-fried halloumi cubes, sweet baby plum tomatoes, tender courgettes, and a rich tomato sauce flavored with garlic, olives, and oregano. This flavorful Mediterranean-inspired dish is perfect for a comforting weeknight meal and includes tips for easy reheating.
Ingredients
Scale
Pasta
- 250g wholemeal penne
Main Ingredients
- 1 tsp rapeseed oil
- 120g halloumi, halved through the seam and cut into cubes
- 325g baby plum tomatoes on the vine, halved
- 320g courgettes, cut into cubes
- 3 garlic cloves, finely grated
- 400g can chopped tomatoes
- 6 pitted Kalamata olives, quartered
- 1 tsp dried oregano
- 10g parsley, chopped
Instructions
- Cook pasta: Boil the wholemeal penne following the package instructions until al dente. Drain and set aside.
- Fry halloumi: Heat the rapeseed oil in a large, deep, non-stick pan over medium heat. Add the halloumi cubes and fry, stirring occasionally for 3 minutes, until golden brown. Remove from the pan and place on a plate.
- Cook baby plum tomatoes: Add the halved baby plum tomatoes into the same pan and cook for 1-2 minutes until softened. Then, transfer them onto the plate with the halloumi.
- Prepare the sauce base: Add the courgette cubes and grated garlic to the pan. Stir-fry briefly to soften the courgettes and release the garlic aroma.
- Simmer sauce: Pour in the canned chopped tomatoes and stir in the quartered Kalamata olives and dried oregano. Cover the pan and let it simmer gently for 10 minutes to develop the flavors.
- Combine and serve: Drain the cooked pasta and toss it into the pan with the tomato sauce. Add back the fried halloumi, softened baby plum tomatoes, and sprinkle with chopped parsley. Mix everything well. Serve half immediately and refrigerate the rest for up to three days. To reheat, warm in a pan over medium heat with a dash of water until piping hot.
Notes
- You can substitute rapeseed oil with olive oil for extra Mediterranean flavor.
- To keep halloumi crispy, fry it just before serving.
- For a spicier twist, add red chili flakes while simmering the sauce.
- This dish can be prepared ahead and stores well in the refrigerator for up to three days.
- Reheat gently with a splash of water to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: halloumi pasta, wholemeal penne, Mediterranean recipe, vegetarian pasta, tomato sauce, quick dinner
