This quick and easy halloumi pasta is comfort food at it's finest! Cubes of halloumi cheese are lightly fried until perfectly golden brown and added to pasta with garlic and sweet burst cherry tomatoes. Each bite has cubes of cheesy croutons, making this simple dish irresistible!
Halloumi Pasta
I am all about flavorful and comforting pasta recipes and I know you will love this halloumi pasta!
Cubes of fried halloumi cheese and burst cherry tomatoes transform a simple pasta dish into something special. Inspired from my cherry tomato pasta with garlic, cubes of perfectly fried halloumi cheese are added to the pasta and tasting like little cheesy croutons!
You'll love this recipe because:
- This is a quick recipe made in under 30 minutes
- Has minimal ingredients
- Easy to substitute other vegetables, such as cubes or slices of zucchini or eggplant
Halloumi Cheese
Halloumi cheese is a semi soft cheese made from sheeps milk and goat's milk that comes from Cyprus. Halloumi cheese is able to handle high heat cooking and is perfect for pan searing, grilling and frying without totally melting the cheese.
My love for halloumi cheese runs deeps and since discovering it a number of years ago, I have made quite a few recipes with halloumi cheese. One of my favorite recipes is halloumi fries that is topped with tangy pomegranate molasses and za'atar.
You can also pan fry and serve halloumi with this preserved lemon chicken and wrap in lettuce leaves, that is absolutely phenomenal!
Ingredients
- Halloumi Cheese: Is becoming more popular these days and can often be found in the grocery store near the feta. Halloumi cheese is sold in blocks that is packed with a little brine.
- Garlic: A few cloves of garlic is often the start of most of my pasta dishes.
- Cherry Tomatoes: Use any cherry tomatoes that are available, though in season tomatoes will be sweeter.
- Pasta: Use your favorite pasta shape, this recipe uses linguini.
- Parmesan Cheese: Grated Parmesan is added towards the end, giving a bit more creaminess and savoriness.
- Olive Oil: For sauteing and to drizzle at the end, if desired.
How to Make Halloumi Pasta
- Bring a large pot of salted water to a boil and cook pasta 1-2 minutes less than the package directions. Once pasta is cooking, save about a cup of starching pasta water and set aside.
- Remove halloumi from the package and pat the cheese dry very well, then cut the halloumi into ½ - 1 inch cubes and lightly dredge in flour.
- Bring a skillet to medium heat and drizzle with olive oil. Add halloumi cubes and fry on all sides until golden brown, then remove to a plate and set aside.
- In the same skillet, drizzle more oil if you need to then add garlic and saute until fragrant, about 1-2 minutes.
- Add the cherry tomatoes and saute until the tomatoes begin to soften and burst. Use the back of your spatula to gently press on some of the tomatoes, releasing their juices.
- Add the cooked pasta, grated Parmesan cheese and some of the starchy pasta water and toss to combine, so all of the noodles are lightly coated with the other flavors. If the pasta seems a bit dry, add more pasta water.
- Stir in the fried halloumi cubes and serve. Garnish with another dusting of Parmesan cheese.
Cooking Tips
- Halloumi is packed in a bit of being, so when you take it out of the package, use paper towels to pat the cheese dry very well.
- Some halloumi cheese comes with a little bit of seasoning, usually dried mint or pepper.
- When cooking pasta, save some of the starchy pasta water, which is help in making a creamier sauce.
- Cook the pasta a few minutes why of the package directions so you can finish cooking the pasta with the tomatoes and other flavors.
Halloumi Pasta with Cherry Tomatoes
LittleFerraroKitchen.com
Equipment
Ingredients
- 8 ounce block of halloumi cheese
- ½ cup all purpose flour
- 3 tablespoons of avocado oil or olive oil + more for drizzling
- 3 garlic cloves finely chopped
- 1 pint cherry tomatoes large ones cut in half
- ½ pound linguini
- Kosher salt for pasta water
- ¼ cup grated Parmesan cheese
- Aleppo pepper for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta 1-2 minutes less than the package directions. Once pasta is cooking, save about a cup of starching pasta water and set aside.
- Remove halloumi from the package and pat the cheese dry very well, then cut the halloumi into ½ - 1 inch cubes and lightly dredge in flour.
- Bring a skillet to medium heat and drizzle with olive oil. Add halloumi cubes and fry on all sides until golden brown, then remove to a plate and set aside.
- In the same skillet, drizzle more oil if you need to then add garlic and saute until fragrant, about 1-2 minutes.
- Add the cherry tomatoes and saute until the tomatoes begin to soften and burst. Use the back of your spatula to gently press on some of the tomatoes, releasing their juices.
- Add the cooked pasta, grated Parmesan cheese and some of the starchy pasta water and toss to combine, so all of the noodles are lightly coated with the other flavors. If the pasta seems a bit dry, add more pasta water.
- Stir in the fried halloumi cubes and serve. Garnish with another dusting of Parmesan cheese and aleppo pepper.
Video
Notes
- Halloumi is packed in a bit of being, so when you take it out of the package, use paper towels to pat the cheese dry very well.
- Some halloumi cheese comes with a little bit of seasoning, usually dried mint or pepper.
- When cooking pasta, save some of the starchy pasta water, which is help in making a creamier sauce.
- Cook the pasta a few minutes why of the package directions so you can finish cooking the pasta with the tomatoes and other flavors.
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