You'll love this Cypriot-inspired, intensely flavourful pasta, made in minutes using halloumi, courgette, aubergine and fresh cherry tomatoes.

This zingy pasta dish was inspired by a meal in Cyprus. Made with 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

2 tbsp olive oil
325 g (1⅔ cups) fresh cherry tomatoes halved
1 striped aubergine (eggplant) diced
1 courgette (zucchini) diced
250 g (8.8 oz) halloumi cheese diced (vegetarian if required)
1 tsp mixed dried herbs
75 ml (⅓ cup) red wine
275 g (1⅓ cup) penne pasta
salt and black pepper

Equipment

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.

Aubergine, courgette, halloumi and herbs are added to the frying pan

Keep frying for a few minutes until it all starts to caramelise and the flavour of the tomatoes has intensified.

Frying the vegetables and halloumi until caramelised

Add the wine and bring to a simmer to let the alcohol boil off for a minute, then mix well and season to taste.

Adding wine to the mix of vegetables and halloumi

Cooking the halloumi and vegetables for this delicious halloumi pasta meal

Drain the cooked pasta a stir into the sauce.

Stir in drained, cooked pasta to create this delicious halloumi pasta

Close up of halloumi pasta with vegetables

Serve and enjoy!

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4.5 from 12 votes

Intensely Flavourful Cherry Tomato and Halloumi Pasta Recipe

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

Prep Time5

Cook Time15

Total Time20

Course: Pasta meals

Cuisine: Cypriot

Diet: Vegetarian

Servings: 2

Author: Emily Leary

Ingredients

2 tbsp olive oil
325 g (1⅔ cups) fresh cherry tomatoes halved
1 striped aubergine (eggplant) diced
1 courgette (zucchini) diced
250 g (8.8 oz) halloumi cheese diced (vegetarian if required)
1 tsp mixed dried herbs
75 ml (⅓ cup) red wine
275 g (1⅓ cup) penne pasta
salt and black 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

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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Intensely flavourful halloumi pasta bake

Ingredients

Equipment

Instructions

Print this halloumi pasta recipe