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.
Ingredients
Scale
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
Instructions
- Cook the pasta: Boil the wholemeal penne according to the package instructions until al dente. Drain and set aside.
- 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.
- 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.
- Cook the courgettes and garlic: Add the cubed courgettes and grated garlic to the pan and stir-fry briefly to combine and soften slightly.
- 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.
- 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.
- 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
