8 ounces of pasta (such as penne or fusilli)
2 tablespoons olive oil
8 ounces halloumi cheese, sliced into 1/2-inch thick pieces
2 tablespoons hot honey
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 cup cherry tomatoes, halved
Salt and pepper to taste
Fresh basil leaves, for garnish
Directions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the halloumi slices to the skillet and cook for 2-3 minutes on each side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
Return the halloumi to the skillet and drizzle with hot honey. Stir gently to combine.
Add the cooked pasta to the skillet and toss everything together. Season with salt and pepper to taste.
Serve the pasta warm, garnished with fresh basil leaves.
Variations & Tips
For a milder version, you can use regular honey instead of hot honey and omit the red pepper flakes. If you have picky eaters, consider serving the halloumi on the side so they can try it separately. You can also add more vegetables like spinach or bell peppers for added nutrition. For a gluten-free option, use your favorite gluten-free pasta. If you’re looking to add some protein, grilled chicken or shrimp would complement this dish nicely.
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