I made this pasta earlier this week when I had no clue what to cook, and had to do an invention test with whatever was available. So I decided to make a roasted pepper pasta sauce and add halloumi to it. It was a nice change to the typical pasta and pesto combination or regular pasta sauces. The dish came out very good indeed, and I especially liked the contrast between the soft pasta and the chewy, salty halloumi.
3 garlic cloves
1 tsp oregano
½ tsp ground black pepper
½ tsp salt
2 tbsp olive oil
A few basil leaves
250 g halloumi
1 tbsp vegetable oil
500 g Messicani pasta
Roast pepper bits brushed with olive oil at 200C for about 20 minutes. They should get soft with dark roasting marks.
Chop the shallots and garlic cloves finely and cook in olive oil until soft. Season with oregano, salt and pepper. Purée the roasted peppers with the shallots, garlic and basil leaves into an even paste. Add a little olive oil if needed to make it smoother.
Cut cubes from the halloumi and fry them golden brown in vegetable oil.
Cook the pasta al dente and combine with the sauce, add the halloumi dices as well, and the dish is ready to be enjoyed.