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.
- 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
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
- 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
- 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.
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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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