Description
This Halloumi Pasta combines the salty, chewy delight of fried halloumi with fresh baby plum tomatoes, zucchini, and a rich tomato sauce. Wholemeal penne pasta provides a healthy, fiber-rich base, while Kalamata olives and oregano lend a Mediterranean flair. It’s a quick and satisfying vegetarian meal perfect for a weeknight dinner or meal prep.
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 the pasta: Boil the wholemeal penne according to the package instructions until al dente. Drain well and set aside.
- Fry the halloumi: Heat 1 tsp of rapeseed oil in a large, deep, non-stick pan over medium heat. Add the cubed halloumi and fry, stirring occasionally, for about 3 minutes or until the halloumi is golden brown on all sides. Remove the halloumi from the pan and place it on a plate.
- Cook the tomatoes: In the same pan, add the halved baby plum tomatoes and cook for 1-2 minutes until they soften slightly. Then, transfer them to the plate with the halloumi.
- Stir-fry the courgettes and garlic: Add the cubed courgettes and grated garlic to the pan. Stir-fry briefly until they start to soften and become fragrant, about 2-3 minutes.
- Simmer the sauce: Pour in the canned chopped tomatoes, then stir in the quartered Kalamata olives and 1 tsp dried oregano. Cover the pan and simmer the sauce gently for 10 minutes, allowing the flavors to meld and the courgettes to become tender.
- Combine and serve: Drain the pasta if not already done and toss it into the pan with the sauce, along with the fried halloumi, softened baby plum tomatoes, and chopped parsley. Mix well to combine all ingredients evenly.
- Serve and store leftovers: Serve half of the pasta immediately while hot. Allow the remainder to cool and store it covered in the refrigerator for up to three days. To reheat, warm the leftovers in a pan over medium heat with a splash of water until piping hot.
Notes
- Halloumi browns faster if the oil is hot, so make sure the pan is adequately heated before adding the cheese.
- Be careful not to overcook the courgettes to maintain a slight bite and prevent mushiness.
- Leftover pasta can be reheated gently in a pan with a little water to prevent drying out.
- This dish is perfect for meal prep and keeps well refrigerated for up to 3 days.
- Use wholemeal penne for added fiber and a nuttier flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Frying and Simmering
- Cuisine: Mediterranean
Keywords: Halloumi pasta, vegetarian pasta, Mediterranean pasta, wholemeal penne with halloumi, quick pasta dinner, halloumi recipe
