Fettuccine Aglio e Olio with Cherry Tomatoes and Halloumi Cubes

Name: Fettuccine Aglio e Olio with Cherry Tomatoes and Halloumi Cubes
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion fettuccine (uncooked); 180 g halloumi (pat till dry, cut into 1/2- or 1-inch cubes); 2 garlic cloves (minced); 1 cup cherry tomatoes (round); 1/4 cup all-purpose flour; 1/4 cup parmesan (grated, plus more to serve); 2 tsp oregano (dried); 1 1/2 tbsp olive oil (plus more to serve); fresh italian parsley (chopped, to serve); red pepper flakes (to serve)

k. @khairify

Singapore

Fettuccine Aglio e Olio with Cherry Tomatoes and Halloumi Cubes

Saved

Ingredients

1 serving

1 portionfettuccine (uncooked)
180 ghalloumi (pat till dry, cut into 1/2- or 1-inch cubes)
2garlic cloves (minced)
1 cupcherry tomatoes (round)
1/4 cupall-purpose flour
1/4 cupparmesan (grated, plus more to serve)
2 tsporegano (dried)
1 1/2 tbspolive oil (plus more to serve)
fresh italian parsley (chopped, to serve)
red pepper flakes (to serve)

Saved

Steps

1

Cook pasta as per packaging instructions. Drain, and reserve at least 1/2 cup of pasta water, then set aside.
2

In a bowl, add flour then lightly dredge halloumi cubes in it. Then, in a skillet drizzle oil on medium heat, add halloumi cubes and fry till all sides are golden brown. Do not stir them. Remove from skillet to a plate and set aside.
3

In the same skillet, drizzle more oil if needed and add garlic. Sauté till fragrant, for about 1 to 2 minutes.
4

Add cherry tomatoes and sauté till they begin to soften and slightly burst. Use the back of a spatula to gently press on them, releasing their juices.
5

Add cooked pasta, grated cheese and some of the reserved pasta water. Toss to combine, adding more pasta water if the pasta seems a little dry.
6

Stir in oregano and the fried halloumi cubes and combine with the pasta. Serve with canother drizzle of olive oil, chopped parsley, more parmesan and pepper flakes.