Food Recipes, Pasta, Pleasures
Penne with Halloumi, Pesto and Roasted Cherry Tomatoes
[featured-images]Mixing two totally different `worlds’ of flavours, each equally fantastic, can only bring magic to our plates. Nutty, herbal pesto with sweet and tangy roasted tomatoes is undoubtedly `heaven’.
And if the above were not more than enough, the grated Halloumi cheese adds another layer of flavour.
Penne with Halloumi, Pesto and Roasted Cherry Tomatoes
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Penne with Halloumi, Pesto and Roasted Cherry Tomatoes
Servings: 5 People
Ingredients
- 500g Penne pasta
- 250ml Pesto Genovese Sauce , find recipe Here
- 1 branch Cherry Tomatoes , ripe
- 100g Halloumi Pissourkotiko , Charalambides-Christis
- 2 sprigs fresh Thyme , home grown
- 1 clove Garlic , smashed
- 5 litres Water
- 4 tbsp EVOO , Extra Virgin Olive Oil
- ½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot or casserole bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
- Turn the oven on at 200°C, air ventilation, rack in the middle.
- Take a small sauté pan, oven proof, and place on high heat. A minute later add the smashed garlic and the thyme. Sauté for 30’’ and then add in the tomatoes. Toss and sauté for 2 minutes and take off the fire. Place in the oven and cook for 15’. Remove from the oven, discard both garlic and thyme sprigs and keep the tomatoes aside.
- In the meantime, in a large and deep-frying pan over low heat add the Pesto Genovese sauce and keep warm.
- Strain the pasta and return to the saucepan with the pesto sauce. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Immediately add half of the cherry tomatoes, loose from their branch, and toss carefully so as not to break them.
- Serve in a deep dish, add the Halloumi cheese and the remaining cherry tomatoes on their branch. Finally, drizzle on top the rest of the oil.
