Halloumi combines with fresh cherry tomatoes, canned cherry tomatoes and oregano in this delectable pasta dish. Serve with a big salad warm or cooled for lunch the next day.
- 400g penne
- 1 red onion
- 1 red chilli
- 2 garlic cloves
- 250g cherry tomatoes on the vine
- 250g halloumi cheese
- 1 x 400g tin cherry tomatoes
- 1 tbsp. fresh oregano leaves
- Black pepper
- Oil to fry
Thinly slice the red onion. Slice the chilli in half, remove the seeds with the back of a knife then thinly slice into half moons. Thinly slice the garlic cloves.
Heat a frying pan over a medium heat. Add the tomatoes and fry for 5 minutes, turning occasionally, then remove from the pan and set to one side.
Heat a little oil in the same frying pan and add the onion, garlic and chilli. Fry for 3-5 minutes or until the veggies are softening. Cube the halloumi and add to the pan. Fry for 1-2 minutes on either side, then add the tinned cherry tomatoes, bring to the boil, reduce to a simmer and cook for 2-3 minutes.
Add the cooked tomatoes, oregano and black pepper to taste. Simmer for another minute or two. Meanwhile, cook pasta in boiling salted water or until tender, then drain and put into the sauce with 1-2 tbsp. of the pasta water. Toss to combine and serve hot.