Ingredients
Equipment
Method
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced halloumi and cook for about 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
- Step 3: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the cherry tomatoes and cook for 4-5 minutes, until they start to soften.
- Step 4: Add the cooked pasta to the skillet with the tomatoes. Pour in the lemon juice and zest, and toss everything together. If the pasta seems dry, add some reserved pasta water until desired consistency is reached.
- Step 5: Gently fold in the crispy halloumi. Season with salt and pepper to taste.
- Step 6: Divide the pasta among plates, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese if desired. Enjoy!
Notes
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet, adding a splash of water to loosen it up.