Halloumi Pasta – In this pasta dish, halloumi is cooked with tomatoes, garlic, and herbs in a simple tomato sauce. The basil and cherry tomatoes perfectly complement the flavors of halloumi cheese, making each bite a delightful experience.
What Is Halloumi Cheese Made From?
The cheese halloumi mostly consists of a mix of goat, sheep, and cow’s milk. Because it doesn’t melt as easily as other types of cheeses, you can find it used in dishes as a meat replacement. You will find it in a lot of Mediterranean and African dishes.
What’s The Best Way To Make Pasta With Halloumi?
The most popular way to eat halloumi cheese is by grilling or frying it. In this pasta recipe, the halloumi was fried for convenience. If you chose to grill it then you may enjoy some added smoky flavors. This cheese absorbs sauces very well and becomes so flavorful. For that reason, the best way to make pasta with halloumi is to use it in a sauce-based pasta dish than pasta salads.
How Do You Cook Halloumi In A Frying Pan?
Slice the halloumi cheese into thick slices and fry in a pan using olive oil or canola oil. Halloumi contains a lot of moisture so you want to make sure the oil is hot before placing them in the skillet. This will enable the exposed sides to quickly sear to trap the moisture inside. They should be ready when it becomes golden-brown in color.
Ingredients List For Halloumi Pasta
- Penne Pasta – I love this pasta shape for dishes with delicious sauces. An alternative is rigatoni, cappeleti or ziti.
- Halloumi Cheese – you can find halloumi cheese sometimes in the deli section of the grocery store or where the fresh cheeses are. You might also have better luck going to a store that carries a lot of Eastern European ingredients.
- Cherry Tomatoes – these are some of the most sweet and delicious tomatoes you can cook with. Adds a lot of flavor in this dish.
- Tomato Sauce – use a high quality pomodoro sauce if you can.
- Olive Oil – needed to saute the tomatoes and vegetables.
- White Onion – you can use shallots if you want a sweeter tasting halloumi pasta.
- Garlic – it brings another layer of flavor to the tomato sauce.
- Basil Leaves – basil works magnificently with tomatoes. It just takes the whole sauce to a whole new level.
- Parsley – adds some much needed freshness to the pasta dish.
- Smoked Paprika – using smoked paprika brings a depth of flavor that you’ll definately love!
- Oregano – adds more flavor to the sauce.
- Salt and Black Pepper – flavor enhancer.
How To Make Halloumi Pasta
- Start boiling water for penne pasta and cook it according to the package instructions or according to your liking.
- Add a tablespoon of olive oil to a skillet over medium high heat.
- Put the halloumi in a skillet and fry it. You need to fry them each side for 2 minutes until they are golden brown.
- Remove from the pan once fried, then add the onions, garlic and cherry tomatoes into the skillet. Sauté for 3 minutes.
- Add tomato sauce, basil leaves, oregano, paprika, salt, and pepper to the skillet. Let it cook for five minutes. Halfway through, add fried halloumi to the tomato sauce.
- Add the pasta to the skillet after it has been cooked and stir well to combine with the sauce.
- Top with grated fresh halloumi.
What Kind Of Paprika Is Used In Halloumi Pasta?
By adding smoked paprika to this halloumi pasta, the flavors are elevated to another level. With its intensely sweet and smoky flavor, smoked paprika lends a delicious warmth and flavor to the pasta. In addition to smelling amazing, it tastes great as well.
Do You Have To Cook Halloumi To Eat It?
No, you don’t have to cook halloumi before eating it. Like this halloumi pasta dish, some fresh halloumi has been grated on top as garnish. Halloumi has already gone through a cooking process and is preserved in brine to last much longer. For that reason, halloumi cheese can be eaten raw, fried, grilled, or baked.
What Goes Well With Halloumi?
Halloumi goes well with a lot of herbs, spices, and vegetables. Some of the things you can pair halloumi with are:
- Meditarranean Peppers
- Cherry Tomatoes
How To Store and Reheat
When frozen, pasta might become mushy so store it in the refrigerator once it has cooled completely. The leftovers should be consumed within 5 days while fresh. To heat up, let it get to room temperature and microwave for a few minutes when ready.
Other Quick And Simple Pasta Recipes To Try
- 7 oz. Penne Pasta
- 300g Halloumi Cheese, sliced
- 100g Halloumi Cheese, for topping
- 1 cup Cherry Tomatoes
- 1/2 cup Tomato Sauce
- 1 tbsp Olive Oil
- 2 tbsp. White Onion, sliced
- 1 tbsp. Garlic, minced
- 7 Basil Leaves
- 1/4 cup Parsley, chopped
- 1 tsp. Oregano
- 1 tsp. Smoked Paprika
- 1 tbsp Salt
- 1 tsp. Black Pepper
- Bring water to a boil and start cooking the penne pasta according to package instructions or to your liking.
- Set a skillet over medium-high heat and add a tablespoon of olive oil into it.
- Place the halloumi cheese in the skillet and start frying. Fry them for 2 minutes on each side till they become golden brown.
- Remove from the skillet once fried, then add the onions, garlic, and cherry tomatoes into the skillet. Let them saute for 3 minutes.
- Add tomato sauce into the skillet, basil leaves, oregano, salt, and pepper. Add 4 tablespoons of pasta water and cook for 5 minutes. Add fried halloumi into the tomato sauce halfway through.
- Once the pasta is ready, drain and add the pasta into the skillet to mix well with the sauce.
- Serve with a topping of grated fresh halloumi.
1. You can use other types of pasta if you wish. Rigatoni and the spiral-shaped ones come to mind.
2. Add some pasta water into the sauce if you find it a bit too thick.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 689Total Fat: 53gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 158mgSodium: 5043mgCarbohydrates: 46gFiber: 5gSugar: 8gProtein: 52g
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Kitchen On The Avenue makes no guarantees to the accuracy of this information.