Spaghetti in a tangy tomato sauce with seared halloumi

the red wine vinegar in this recipe makes for a lovely tangy tomato sauce that pairs well with the soft and savoury halloumi. and fistfuls of parsley provide a fresh and herby finish.

Prep | couple of mins.

Cook | around 10 mins.

Serves | 4.


⁃ 400g dried spaghetti, cooked.

⁃ 2tbsp olive oil.

⁃ 7x large ‘on-the-vine’ tomatoes, halved then quartered.

⁃ 1.5tbsp oregano.

⁃ 2tbsp red wine vinegar.

⁃ 15g (around half a small packet) flat-leaf parsley, rough-chopped.

⁃ 225g halloumi, cut into large cubes.


⁃ heat the oil in a large frying pan over medium heat then add the tomatoes with a pinch of salt and cook with the pan lid on for 5 mins. add the oregano and red wine vinegar and cook for a further 5 mins. cook the pasta alongside the tomatoes (around 10 mins – see packet). sear the halloumi in a dry non-stick pan in the last 5 mins. portion out the pasta then top with the sauce and a few cubes of halloumi. sprinkle over with chopped parsley.

Copyright (c)

Published by misterrands


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