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Mastros Dairy Halloumi Pasta

Add the punchy flavours of halloumi to pasta along with olives, courgette and tomato. Halloumi has more salt than cheddar, so a little goes a long way.

Mastros Dairy Halloumi PDO

Halloumi Pasta

What you will need :

  • 250g wholemeal penne

  • 1 tsp rapeseed oil

  • 120g Mastros Dairy PDO 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

  • 400g can chopped tomatoes

  • 6 pitted Kalamata olives, quartered

  • 1 tsp dried oregano

  • 10g parsley, chopped

Instructions :


Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.


Heat 1 tbsp of oil in a non-stick frying pan. Season the halloumi and fry for 5-7 mins or until the halloumi becomes a golden brown color.


Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the halloumi and pour over the sauce. Top with shredded halloumi and parsley. Bake for 20 mins or until golden brown and bubbling.

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