Halloumi Pasta with Cherry Tomatoes Recipe
A quick and delicious Halloumi Pasta with Cherry Tomatoes recipe featuring golden-fried halloumi cubes combined with linguini, bursting cherry tomatoes, garlic, and Parmesan cheese. This flavorful, vegetarian-friendly meal is ready in just 25 minutes, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Cheese
- 8 ounce block of halloumi cheese
- 1/2 cup all purpose flour
- 3 tablespoons avocado oil or olive oil + more for drizzling
Pasta & Vegetables
- 3 garlic cloves, finely chopped
- 1 pint cherry tomatoes (large ones cut in half)
- 1/2 pound linguini
- Kosher salt (for pasta water)
Finishing Touches
- 1/4 cup grated Parmesan cheese
- Aleppo pepper (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguini 1-2 minutes less than package directions. Reserve about one cup of the starchy pasta water before draining and set aside.
- Prepare Halloumi: Remove halloumi from packaging, pat it dry thoroughly, then cut into 1/2 to 1 inch cubes. Lightly dredge the cubes in the all-purpose flour to coat.
- Fry Halloumi: Heat a skillet over medium heat and drizzle with olive oil. Add the floured halloumi cubes and fry on all sides until they develop a golden brown crust. Remove and set aside on a plate.
- Sauté Garlic: In the same skillet, add more oil if necessary. Add the finely chopped garlic and sauté until fragrant, about 1 to 2 minutes.
- Cook Tomatoes: Add the halved cherry tomatoes to the skillet and sauté until they begin to soften and burst. Use the back of a spatula to gently press on some tomatoes to release their juices, creating a flavorful base.
- Combine Pasta & Sauce: Add the drained pasta back into the skillet along with the grated Parmesan cheese and some reserved pasta water. Toss everything together to coat the noodles evenly with the tomato and garlic sauce. Add more pasta water if needed to loosen the sauce.
- Finish & Serve: Stir the fried halloumi cubes into the pasta, then serve immediately. Garnish with additional Parmesan cheese and a sprinkle of Aleppo pepper for a touch of heat.
Notes
- Patting the halloumi dry ensures it fries properly and gets a nice golden crust.
- Saving pasta water is essential—it helps to bind the sauce and pasta together for a silky texture.
- Aleppo pepper adds a mild heat and fruity flavor, but you can substitute with chili flakes if unavailable.
- Use avocado oil or olive oil for frying to enhance flavor and keep the dish healthy.
- Do not overcook the pasta; slightly undercooking it helps maintain perfect texture when tossed with sauce.
