Cypriot-inspired, intensely flavourful halloumi pasta

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, using halloumi, courgette, aubergine and fresh cherry tomatoes. 

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!

Here’s that halloumi pasta recipe again in a printable format:

Print Recipe

5 from 4 votes

Intensely flavourful cherry tomato and halloumi pasta

A rich, flavourful pasta dish, inspired by a meal in Cyprus and made using easily sourced, local ingredients

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Pasta meals

Cuisine: Cypriot

Keyword: cherry tomatoes, halloumi, pasta

Servings: 2

Author: Emily Leary

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.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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For another tempting pasta dish, try this butternut squash, spinach and ricotta lasagne.