Saturday, 10 April 2010

Halloumi Chilli Pasta Bake

This is a simple variation on a halloumi pasta bake. It can easily be made the day before, kept in the fridge overnight and then just put in the oven when you want to eat.


  • 1 red onion, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp malt vinegar
  • 1 tbsp caster sugar
  • 1 chilli, finely crushed or chopped
  • 2 bay leaves
  • 1 tin of tomatoes
  • 250g block of halloumi, thickly sliced
  • 350g pasta


  1. Put on a big pot of water to boil for the pasta.
  2. Fry the onion in 1 tbsp of the oil until it starts to go soft.
  3. Add the vinegar, sugar, chilli, bay leaves and the tin of tomatoes and leave it on a low heat.
  4. Simmer the tomato mixture for 20 minutes.
  5. While the tomato mixture is simmering, fry the halloumi in the remaining oil over a high heat. Turn it over after a couple of minutes once it's golden brown.
  6. Put the halloumi aside to cool and cook the pasta according to the instructions.
  7. Once the pasta is cooked, chop the halloumi up into square pieces (it should be cool enough to handle, if it isn't then wait until it is, otherwise it might fall apart).
  8. Remove the bay leaves from the tomato mixture and then mix all the ingredients together in an oven proof dish.
  9. Cover with cling film and leave until you want to eat it.
  10. Pre-heat the oven to 200 degrees and optionally sprinkle some grated cheese over the top.
  11. Remove the cling film and bake in the oven for 25 minutes.
  12. Serve straight from the oven so that it's piping hot.
Serves 2 to 3.

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