Halloumi Pasta
Salty, pan-fried halloumi cheese and tender zucchini in a simple tomato sauce tossed with your favorite pasta.
Ingredients
- 9 ounces penne pasta 250g
- 1 tablespoon olive oil
- 4 ounces halloumi cheese cubed, 120g
- 12 ounces cherry or grape tomatoes halved, 340g
- 11 ounces zucchini cubed (about 2 medium), 320g
- 3 cloves garlic minced or finely grated
- 1 can diced tomatoes 14.5-ounce / 400g
- ¼ cup pitted Kalamata olives quartered
- 1 teaspoon dried oregano
- ¼ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large skillet or pan over medium-high heat. Add the cubed halloumi and cook, turning occasionally, for about 3 minutes until golden brown on most sides. Transfer the halloumi to a plate.
- Add the halved cherry tomatoes to the same skillet. Cook for 1 to 2 minutes, stirring, until they just begin to soften. Transfer them to the plate with the halloumi.
- Reduce the heat to medium and add the zucchini and garlic to the skillet. Cook, stirring frequently, for 2 to 3 minutes until the zucchini is slightly tender.
- Pour in the canned diced tomatoes and add the olives and dried oregano. Bring the sauce to a simmer, then cover and cook for 10 minutes, stirring occasionally.
- Drain the pasta and add it directly to the skillet with the sauce. Add the cooked halloumi, cherry tomatoes, and fresh parsley.
- Toss everything together until well combined. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately.
Notes
Halloumi and olives are quite salty, so be sure to taste the sauce before adding any extra salt.
Reserving pasta water is key. The starchy water helps the sauce cling to the pasta and creates a better texture.
Feel free to use any short pasta shape you have on hand. Fusilli, rigatoni, or shells would all work well.
For a little heat, add a pinch of red pepper flakes along with the garlic.