Halloumi Pasta with Cherry Tomatoes, Courgettes, and Olives Recipe

Introduction

This Halloumi Pasta is a delightful combination of chewy halloumi cheese, fresh vegetables, and a rich tomato sauce. It’s a satisfying and flavorful dish that’s perfect for a quick weeknight dinner or meal prep for the week ahead.

Ingredients

• 250g wholemeal penne
• 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

1. Step 1: Boil the pasta according to the package instructions until al dente. Drain and set aside.
2. Step 2: While the pasta is cooking, heat the rapeseed oil in a large, deep, non-stick pan over medium heat. Add the halloumi cubes and fry, stirring occasionally, for about 3 minutes until browned. Remove the halloumi and set aside on a plate.
3. Step 3: In the same pan, add the baby plum tomatoes and cook for 1-2 minutes until they soften slightly. Transfer the tomatoes to the plate with the halloumi.
4. Step 4: Add the courgettes and grated garlic to the pan. Stir-fry briefly for a couple of minutes, then pour in the canned chopped tomatoes. Stir in the Kalamata olives and dried oregano.
5. Step 5: Cover the pan and let the sauce simmer gently for 10 minutes to allow the flavors to meld.
6. Step 6: Drain the pasta if you haven’t already, then toss it into the sauce along with the browned halloumi, softened baby plum tomatoes, and chopped parsley. Mix well to combine.
7. Step 7: Serve half the pasta immediately for a fresh meal. You can refrigerate the remaining portion for another day.

Tips & Variations

• For a bit of extra heat, add a pinch of red chili flakes while cooking the garlic and courgettes.
• Swap the wholemeal penne for gluten-free pasta to suit dietary needs without compromising flavor.
• If halloumi isn’t available, try using firm feta cheese but add it at the end to prevent it from melting too much.
• Fresh oregano can be used instead of dried for a more vibrant herb flavor.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a pan over medium heat, adding a splash of water to loosen the sauce, until piping hot throughout.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of wholemeal?

Yes, regular pasta works just as well. Wholemeal pasta adds extra fiber and a nutty flavor, but regular pasta will give you a similar texture and taste.

Is this dish suitable for vegetarians?

Absolutely. The dish is vegetarian-friendly as it contains no meat or fish, featuring halloumi cheese and vegetables for protein and flavor.

Halloumi Pasta with Cherry Tomatoes, Courgettes, and Olives Recipe

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★★★★★

4.8 from 98 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delicious and hearty Halloumi Pasta featuring wholemeal penne, pan-fried halloumi, fresh baby plum tomatoes, courgettes, Kalamata olives, and a flavorful tomato sauce infused with garlic and oregano. This Mediterranean-inspired dish is perfect as a nutritious lunch or comforting dinner, offering a delightful combination of textures and vibrant flavors.

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Ingredients

Scale 1x2x3x

Pasta

• 250g wholemeal penne

Halloumi and Vegetables

• 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

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Instructions

1. Cook the pasta: Boil the wholemeal penne according to the package instructions until al dente. Drain and set aside.
2. Fry the halloumi: Heat the rapeseed oil in a large, deep, non-stick pan over medium heat. Add the cubed halloumi and fry, stirring occasionally, for about 3 minutes until nicely browned. Remove the halloumi from the pan and set aside on a plate.
3. Sauté the baby plum tomatoes: In the same pan, add the halved baby plum tomatoes and cook for 1-2 minutes until they begin to soften. Transfer them into the bowl with the fried halloumi.
4. Cook the courgettes and garlic: Add the cubed courgettes and grated garlic to the pan and stir-fry briefly to combine and soften slightly.
5. Prepare the tomato sauce: Pour the canned chopped tomatoes into the pan with the courgettes and garlic. Stir in the quartered Kalamata olives and dried oregano, then cover the pan and let it simmer gently for 10 minutes to allow the flavors to meld.
6. Combine pasta and sauce: Drain the pasta if you haven’t already, then toss it into the pan with the simmered sauce. Add the fried halloumi, softened baby plum tomatoes, and chopped parsley. Stir everything together to evenly coat the pasta with the sauce.
7. Serve and store: Serve half the pasta dish immediately while hot. The remaining portion can be stored covered in the refrigerator for up to three days. To reheat, warm gently in a pan with a splash of water over medium heat until piping hot.

Notes

• This recipe uses wholemeal penne for added fiber and nutrition, but any pasta of your choice can be used.
• Halloumi browns best in a non-stick pan over medium heat; avoid overcrowding the pan to get a nice crust.
• Simmering the sauce with the olives and oregano allows the flavors to develop fully.
• Leftovers reheat well and can be refreshed with a bit of water to loosen the sauce.
• For a vegan version, substitute halloumi with a plant-based cheese alternative or tofu.
• Adding chili flakes during the sauté step can add a spicy kick if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean

Keywords: Halloumi pasta, Mediterranean pasta, vegetarian pasta, courgette pasta, tomato and halloumi pasta