Ingredients for Fettuccine Aglio e Olio with Cherry Tomatoes and Halloumi Cubes
- 1 portion fettuccine (uncooked)
- 180 g halloumi (pat till dry, cut into 1/2- or 1-inch cubes)
- 2 garlic cloves (minced)
- 1 cup cherry tomatoes (round)
- 1/4 cup all-purpose flour
- 1/4 cup parmesan (grated, plus more to serve)
- 2 tsp oregano (dried)
- 1 1/2 tbsp olive oil (plus more to serve)
- fresh italian parsley (chopped, to serve)
- red pepper flakes (to serve)
Cooking Instructions for making Fettuccine Aglio e Olio with Cherry Tomatoes and Halloumi Cubes
Cook pasta as per packaging instructions. Drain, and reserve at least 1/2 cup of pasta water, then set aside.
In a bowl, add flour then lightly dredge halloumi cubes in it. Then, in a skillet drizzle oil on medium heat, add halloumi cubes and fry till all sides are golden brown. Do not stir them. Remove from skillet to a plate and set aside.
In the same skillet, drizzle more oil if needed and add garlic. Sauté till fragrant, for about 1 to 2 minutes.
Add cherry tomatoes and sauté till they begin to soften and slightly burst. Use the back of a spatula to gently press on them, releasing their juices.
Add cooked pasta, grated cheese and some of the reserved pasta water. Toss to combine, adding more pasta water if the pasta seems a little dry.
Stir in oregano and the fried halloumi cubes and combine with the pasta. Serve with canother drizzle of olive oil, chopped parsley, more parmesan and pepper flakes.
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