You’ll love this Cypriot-inspired, intensely flavourful pasta, made in minutes using halloumi, courgette, aubergine and fresh cherry tomatoes.
On a family vacation in Cyprus, we stopped at traditional Cypriot restaurant, Pithari Tavern and enjoyed a really delicious, intense pasta dish made with halloumi. It held joyful memories for us all, so I have since created my own version.
The result is a fantastic dish, perfect for eating for lunch or dinner. Here’s how to make it.
Ingredients
- Glug of olive oil
- 1 big handful (325g /11.46 oz) cherry tomatoes, halved
- 1 striped aubergine/eggplant, diced into 3/4 inch chunks
- 1 courgette, diced into 3/4 inch chunks
- A block of halloumi, diced into 3/4 inch chunks
- Big pinch mixed dried herbs
- Big glug (75ml /2.54 fl oz) white wine
- 2-3 large handfuls (275g /9.7 oz) of dried penne pasta
- Salt and pepper
Instructions
Put the pasta on to boil in plenty of salted water. Heat up the olive oil in a pan, then chuck in the cherry tomatoes.
Fry for a minute until they just start to soften.
Add the aubergine, courgette, halloumi and herbs.
Keep frying for a few minutes until it all starts to caramelise and the flavour of the tomatoes has intensified.
Add the wine and bring to a simmer to let the alcohol boil off for a minute, then mix well and season to taste.
Drain the cooked pasta a stir into the sauce.
Serve and enjoy!
What’s your favourite ever pasta meal?
Print this halloumi pasta recipe
Intensely flavourful cherry tomato and halloumi pasta
Ingredients
- 2 tbsp olive oil
- 325 g (11.46 oz) cherry tomatoes halved
- 1 striped aubergines (eggplant), diced
- 1 courgettes (zucchini) diced
- A block of halloumi diced
- 1 tsp mixed dried herbs
- 75 ml (2.54 floz) red wine
- 275 g (9.7 oz) penne pasta
- Salt and pepper
Instructions
- Put the pasta on to boil in plenty of salted water.
- Heat up the olive oil in a large pan over a medium heat, then chuck in the cherry tomatoes.
- Fry for a minute, then add the aubergine, courgette, halloumi and herbs.
- Keep frying for 5-10 minutes until it all starts to caramelise and the flavour of the tomatoes has intensified, then pour in a good glug of white wine.
- Let the alcohol boil off for a minute, then mix well and season to taste.
- Drain the pasta and stir into the sauce, then serve.
Video
Pin this vegetarian halloumi pasta
More delicious pasta dishes to try
For more tempting pasta dishes, check out my pasta section. Here are some ideas to get you started.
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Elizabeth says
I’m such a fan of halloumi – have pinned this recipe to try later! Gorgeous!
Helen @ Fuss Free Flavours says
Fantastic Emily, I ate so much halloumi in Cyprus, a great idea to use it in a veggie packed pasta sauce.
Camilla says
My whole family loves Halloumi so I know they absolutely love this dish – bookmarked!
Peter @ Feed Your Soul Too says
Love the addition of the halloumi!
Emily Leary says
Thank you – it really makes the dish special.
Margot⚓Coffee & Vanilla says
Oh, that looks amazing! I’m loving this recipe Emily, I’m a big fan of halloumi cheese, especially grilled.
Emily Leary says
Thank you – yes it takes on the most gorgeous texture and salty flavour when cooked, doesn’t it? I am craving some right now!
Sisley White says
This looks so good. I love a good pasta and I will have to try it. It looks like a lovely villa too x
Emily Leary says
Thanks so much. Yes it was a gorgeous place to stay – we will certainly be going back!
Molly Kumar says
What a beautiful looking dish and their’s nothing like making a quick meal on holiday n then devouring it with a glass of wine :) Simply Blissful !
Emily Leary says
Thanks! Yes, I totally agree – I loved cooking during our break. It has turned me into a big advocate of villa breaks!
Donna says
Oh my, this sounds amazing!! I am in love with halloumi, but I haven’t been able to find the good stuff since moving to the US, so I haven’t had any in like a year! This has given me a total craving though….will be setting out on another search next week!
Emily Leary says
Ooh, I don’t know if I could cope without halloumi! ;) Maybe Whole Foods?
Jacqueline Meldrum says
I’ve had halloumi in everything in Cyprus but pasta. Pastry, omelettes, toasties, salads & vegetable kebabs. It does look good though. I love a bit of halloumi.
Emily Leary says
Oooh halloumi omelette sounds lovely.
Debi @ Life Currents says
I have yet to try halloumi. I really want to. Especially after seeing your pasta recipe. This looks so good!
Emily Leary says
Oh yes, I highly recommend it. It’s totally delicious and the texture is amazing.
Choclette says
I’m pretty much going to be jumping up and down with excitement for anything that’s got halloumi in it. I haven’t yet paired it with pasta though. I think I need to and I’m all for pinches and handfuls even when not on holiday.
Emily Leary says
Yay hope you enjoy it. And yes, I think with the exception of baking, where being precise is a bit more important, it’s much more fun to just chuck in a bit of this and that :)
Claire @foodiequine says
I love Halloumi but would never have thought to team it up with pasta. Going to give this a go.
Emily Leary says
Excellent! Hope you enjoy it :)
Florian @ContentednessCooking says
This looks fantastic, amazing flavor combo!
Emily Leary says
Thanks!
Emma @ Supper in the Suburbs says
How perfect, I am eating halloumi as I type this :-) it sounds wonderful. I agree on the villa front, I much prefer being able to cook should I choose than being someone that’s all inclusive with little choice. What really reminds me of holiday though is saganaki – another friend cheese dish how original! I’ve never tried recreating it at home though! Maybe now is the time.
Emily Leary says
Thanks :) Would love to see your recreation of saganaki – let me know if you post it.
Whitney says
This pasta dish looks amazing, and I love how not only you were able to make it in Greece, but you used a traditional Greek cheese! I love halloumi, especially when it’s on fire! Pinning!
Emily Leary says
Thank you! Yes, I’m a bit infatuated with halloumi too. So darn good!
Marissa @ OMG FOOD says
I looooove halloumi. Having Greek roots, I’m a sucker for anything and everything Mediterranean. :) I’ll have to make this very soon. I have a handful of cherry tomatoes in the garden that will be ready to eat in the next few days! Thanks for sharing this recipe. <3
Emily Leary says
Oooh, lovely. Homegrown tomatoes beat supermarket ones every time!
shobha says
The meal is so yummy and inviting.Love pasta anytime.
Emily Leary says
Thanks!