Get ready to transform your weeknight dinner with a mouthwatering Mediterranean masterpiece that's both incredibly simple and irresistibly delicious! This easy halloumi pasta with cherry tomatoes is not just a meal, it's a culinary adventure that brings together crispy golden cheese, juicy burst tomatoes, and perfectly cooked pasta in just 25 minutes. Whether you're a busy professional, a cooking novice, or a seasoned foodie, this recipe promises to become your new go-to comfort dish that looks and tastes like it came straight from a gourmet restaurant.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 oz pasta of choice
- 8 oz halloumi cheese, sliced
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta of your choice, 8 oz of halloumi cheese sliced into 1/4-inch thick pieces, 2 cups of cherry tomatoes halved, 2 tablespoons of olive oil, 2 cloves of garlic minced, salt and pepper to taste, and fresh basil for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the sliced halloumi cheese to the skillet. Cook for about 2-3 minutes on each side, or until the halloumi is golden brown and crispy. Remove the halloumi from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant but not browned. Be careful not to burn the garlic.
- Add the halved cherry tomatoes to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add it directly to the skillet with the tomatoes and garlic.
- Gently toss the pasta with the tomatoes and garlic, adding a splash of the reserved pasta water if needed to help combine the ingredients. Return the crispy halloumi to the skillet and toss everything together until well mixed.
- Remove the skillet from the heat and taste the pasta, adjusting the seasoning with additional salt and pepper if necessary.
- Serve the halloumi pasta warm, garnished with fresh basil leaves. Enjoy your easy halloumi pasta with cherry tomatoes!
Tips
- Choose the right halloumi: Look for firm, fresh halloumi that will crisp up nicely when pan-fried.
- Pat your halloumi dry before cooking to ensure a golden, crispy exterior.
- Don't overcrowd the skillet when frying halloumi - cook in batches if needed to get that perfect crispiness.
- Reserved pasta water is your secret weapon for creating a silky sauce that helps ingredients stick together.
- Use fresh basil as a garnish - it adds a burst of freshness and elevates the entire dish's flavor profile.
- For a variation, try adding some red pepper flakes for a spicy kick or some baby spinach for extra nutrition.
- Serve immediately for the best texture, as halloumi tends to become chewy when it gets cold.
Nutrition Facts
Calories: 487kcal
Carbohydrates: 47g
Protein: 22g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 28mg
