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Halloumi Pasta with Cherry Tomatoes, Olives, and Fresh Basil Recipe

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3.9 from 1 review

This easy and delicious Halloumi Pasta recipe is a one-pot Mediterranean dish that uses fewer than 10 ingredients. It features golden fried halloumi combined with linguine, fresh vegetables, and a flavorful tomato-based sauce with smoked paprika. Ready in just 20 minutes, this meal is perfect for a quick, satisfying lunch or dinner.

  • Total Time: 20 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

  • 225 g (1 block) low fat halloumi, thinly sliced
  • 1-2 fresh chillies, deseeded (if preferred) and finely chopped
  • 50 g spring onion, thinly sliced
  • 3-4 cloves of garlic, finely chopped
  • 2 courgettes: 1 grated, 1 sliced into thin quarters
  • 400 g linguine
  • 250 g cherry tomatoes, quartered
  • 50 g green olives, thinly sliced
  • Fresh basil, for garnish
  • ½ lemon, juiced

Pantry Essentials

  • 1 tsp smoked paprika
  • 8 tbsp (1 tube) tomato puree
  • 1 tbsp olive oil
  • 1.2 litres chicken or vegetable stock
  • Salt and pepper, to taste
  • Optional: chilli flakes for extra heat

Instructions

  1. Fry Halloumi: Heat half of the olive oil in a large, deep non-stick frying pan over medium-high heat. Add the thinly sliced halloumi and fry each side for about 2 minutes, until golden brown. Remove and set aside.
  2. Sauté Aromatics: In the same pan, add the remaining oil along with the chopped garlic, chilli, and spring onion (reserve some green parts of spring onion for garnish). Fry for a few minutes until fragrant and aromatic.
  3. Add Vegetables and Spices: Add the courgette quarters, smoked paprika, and tomato puree to the pan. Season with salt and fry for 3 minutes to combine the flavors.
  4. Cook Pasta in Stock: Pour in the chicken or vegetable stock and add the linguine directly into the pan. Bring to a boil, then cook for about 12 minutes, stirring frequently to prevent the pasta from sticking and to ensure it cooks evenly in the stock.
  5. Finish Sauce and Combine: When the pasta is nearly done, stir in the grated courgette, cherry tomatoes, sliced olives, and lemon juice. This adds freshness and texture to the dish.
  6. Serve: Top the pasta with the fried halloumi, reserved spring onion greens, fresh basil leaves, and additional fresh chilli if desired. Season with a pinch of salt, pepper, and chilli flakes for extra heat before enjoying.

Notes

  • If you prefer less heat, deseed the chillies before adding.
  • Stir the pasta frequently to prevent sticking since it cooks directly in the stock.
  • Using low fat halloumi cuts down on fat content while still providing a great texture.
  • You can substitute chicken stock with vegetable stock for a vegetarian option, but the halloumi remains a dairy ingredient.
  • Serve with a side salad or crusty bread for a fuller meal.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://recipeteach.com/halloumi-pasta-with-cherry-tomatoes-olives-and-fresh-basil-recipe/