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Overhead view of burst roasted cherry tomatoes tossed with golden halloumi cubes and torn basil in a bowl.

Halloumi Pasta with Roasted Cherry Tomatoes and Basil

Cherry tomatoes roast until jammy while halloumi gets seared golden, then everything gets tossed with pasta and basil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 604
Ingredients Method Notes

Ingredients
  

For the roasted tomatoes
  • 400 g cherry tomatoes
  • 2 tbsp olive oil
  • 3 garlic cloves thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the pasta and halloumi
  • 300 g short pasta (fusilli or penne) dry
  • 225 g halloumi sliced into 1 cm slabs
  • 2 tbsp olive oil divided
  • 1/2 tsp red pepper flakes optional
  • 1 fresh basil leaves small handful; torn, plus more for topping
  • salt to taste

Method
 

Roast the Tomatoes
  1. Heat the oven to 200 C / 400 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
  2. Toss the cherry tomatoes, 2 tbsp olive oil, sliced garlic, salt, and black pepper on the pan. Roast for 20 to 25 minutes, until the skins split and the juices turn syrupy.
Cook the Pasta and Halloumi
  1. Bring a 6-quart / 5.7 L pot of salted water to a boil. Cook the pasta according to the package, about 10 to 11 minutes, until al dente. Reserve 1/2 cup / 120 ml pasta water, then drain.
  2. While the pasta cooks, pat the halloumi slices dry with a paper towel. Heat 1 tbsp olive oil in a 12-inch / 30 cm skillet over medium-high heat.
  3. Add the halloumi in a single layer, working in batches so the pieces don't touch. Sear for 2 to 3 minutes per side, until golden and crisp. Set aside on a plate.
  4. Cut the seared halloumi into cubes once it's cool enough to handle.
  5. Return the drained pasta to the pot. Add the roasted tomatoes with their juices, the reserved pasta water, and red pepper flakes. Toss over low heat for 1 minute to bring it together.
  6. Add the halloumi cubes, torn basil, and the remaining 1 tbsp olive oil. Toss gently so the cheese doesn't break apart.
  7. Taste and add salt if needed, halloumi is salty so go easy at first. Serve right away, topped with extra basil.

Notes

  • Sear halloumi in batches, crowding the pan makes it steam instead of brown.
  • Roast tomatoes until the juices turn syrupy, not just softened.
  • Reserve pasta water before draining, you may need it to loosen the sauce.
  • Taste before salting, halloumi brings plenty of salt on its own.