Fettuccine Aglio e Olio with Cherry Tomatoes and Halloumi Cubes

Name: Fettuccine Aglio e Olio with Cherry Tomatoes and Halloumi Cubes
Cuisine: European, Mediterranean, Italian
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); italian parsley (chopped, to serve); red pepper flakes (to serve)

6 steps

Updated at: Sun, 08 Oct 2023 06:55:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1189.9 kcal (59%)

Total Fat80.5 g (115%)

Carbs75 g (29%)

Sugars10.6 g (12%)

Protein58.7 g (117%)

Sodium4246.4 mg (212%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 portionfettuccine

uncooked

180ghalloumi

pat till dry, cut into 1/2- or 1-inch cubes

2garlic cloves

minced

1 cupcherry tomatoes

round

¼ cupall-purpose flour

¼ cupparmesan

grated, plus more to serve

2 tsporegano

dried

1 ½ Tbspolive oil

Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.