Cherry Tomato and Halloumi Pasta
- Servings : 4
- Dish type : Main dishes
- Preparation : 15 minutes
- Total : 15 min. + 20 min. cooking
Ingredients
- 600g of halloumi cheese, cut into 1,5 cm cubes.
- 2 cups of washed and dried cherry tomatoes
- ½ cup + 2 tbsp. of olive oil
- 2 cloves of garlic, thinly sliced
- The zest of one lemon, taken with a peeler in 3 or 4 strips
- 1 tsp. of fennel or cumin seeds, toasted in a skillet and lightly crushed in a mortar
- ½ tsp. of dried thyme
- ½ tsp. of dried rosemary
- 4 small sprigs of fresh oregano
- ½ cup of grated parmesan
- Salt and pepper to taste
- 500g of linguini
Preparation
- Preheat oven to 400 °F (200 °C).
- In an oven-safe glass dish, place the lemon zest, garlic, herbs, cherry tomatoes, and cheese cubes.
- Pour the ½ cup of olive oil over the cheese and tomatoes.
- Sprinkle the fennel or cumin seeds over the cheese.
- Place the dish on the top rack of the oven and bake for about 20 minutes until the tomatoes and cheese are browned.
- Meanwhile, cook the pasta according to the package instructions in salted boiling water (cook al dente).
- Reserve ½ cup of the cooking water and drain the pasta.
- Return the pasta to the pot and add the remaining 2 tbsp. of olive oil. Mix well.
- Add the parmesan to the pasta. Mix well.
- Add the contents of the glass dish to the pasta and gently mix with a bit of cooking water to properly bind the sauce.
Serve with an arugula salad.
Enjoy your meal!
