Description
A vibrant and hearty wholemeal penne pasta dish featuring golden fried halloumi cheese, sweet baby plum tomatoes, crunchy courgettes, and Kalamata olives simmered in a rich tomato sauce seasoned with garlic, oregano, and fresh parsley. Perfect for a nutritious and satisfying meal that can be enjoyed fresh or reheated.
Ingredients
Scale
Pasta
- 250g wholemeal penne
- 1 tsp rapeseed oil
Halloumi and Vegetables
- 120g halloumi, halved through the seam and cut into cubes
- 325g baby plum tomatoes on the vine, halved
- 320g courgettes, cut into cubes
- 3 garlic cloves, finely grated
Sauce and Seasoning
- 400g canned chopped tomatoes
- 6 pitted Kalamata olives, quartered
- 1 tsp dried oregano
- 10g parsley, chopped
Instructions
- Cook the Pasta: Boil the wholemeal penne according to the package instructions until al dente, then drain and set aside.
- Fry the Halloumi: Heat 1 teaspoon of rapeseed oil in a large, deep, non-stick pan over medium heat. Add the halloumi cubes and fry, stirring occasionally, for about 3 minutes until they are golden brown on all sides. Remove the halloumi from the pan and place it on a plate.
- Cook the Tomatoes: In the same pan, add the halved baby plum tomatoes and cook for 1-2 minutes until they begin to soften. Transfer these tomatoes to the plate with the fried halloumi.
- Sauté Courgettes and Garlic: Add the cubed courgettes and finely grated garlic to the pan and stir-fry briefly for about 1-2 minutes to soften slightly and release their flavors.
- Add Sauce Ingredients and Simmer: Pour in the canned chopped tomatoes, then stir in the quartered Kalamata olives and dried oregano. Cover the pan and let the sauce simmer gently for 10 minutes to meld the flavors and allow the courgettes to cook through.
- Combine Pasta with Sauce and Serve: Drain the cooked pasta if not already done, then toss it into the pan with the tomato and courgette sauce. Add the fried halloumi, softened baby plum tomatoes, and chopped parsley. Mix everything gently to combine and serve immediately. Save any leftovers in a covered container in the fridge for up to three days and reheat gently in a pan with a splash of water until piping hot before serving.
Notes
- Using wholemeal penne adds extra fiber and nutrients for a healthier pasta dish.
- Frying the halloumi until golden adds a delicious crispy texture that contrasts with the softness of the cooked vegetables.
- Simmering the sauce covered helps infuse the flavors and tenderize the courgettes while preserving moisture.
- This dish can be prepared ahead and reheated gently; add a little water when reheating to loosen the sauce as needed.
- For a lower sodium version, opt for no-salt-added canned tomatoes and rinse the olives before adding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: halloumi pasta, wholemeal penne, Mediterranean pasta recipe, vegetarian pasta, quick pasta dinner, halloumi cheese recipe
