Tomato & Halloumi Pasta with Tuscan Sunset

Prep Time: 10 mins
Cook Time: 20 mins
Serves: 2–3
Spice Blend: Aromi Tuscan Sunset

Ingredients:

• 250g pasta (penne or rigatoni works well)

• 180g halloumi, cut into cubes

• 2 tbsp olive oil

• 2 garlic cloves, finely sliced

• 1 tsp Aromi Tuscan Sunset spice blend

• 400g cherry tomatoes (or 1 tin crushed tomatoes)

• Salt & pepper, to taste

• Fresh basil, to serve

• Optional: chilli flakes, for a kick

• Optional: grated parmesan or pecorino, to finish

Instructions:

1. Cook the pasta: Bring a pot of salted water to a boil and cook pasta according to packet instructions. Reserve ½ cup of pasta water before draining.

2. Fry the halloumi: In a large pan, heat 1 tbsp olive oil over medium heat. Fry halloumi cubes until golden on all sides. Set aside.

3. Make the sauce: In the same pan, add the remaining olive oil and sliced garlic. Cook for 30 seconds until fragrant. Add Tuscan Sunset spice blend and stir for another 30 seconds to bloom the spices.

4. Add the tomatoes: Toss in cherry tomatoes (or crushed tomatoes) and let simmer for 5–7 mins until the tomatoes soften and break down. Season with salt and pepper.

5. Bring it together: Add the cooked pasta and a splash of reserved pasta water to loosen the sauce. Stir through the fried halloumi.

6. Serve: Garnish with fresh basil, a sprinkle of chilli flakes if using, and a grating of parmesan or pecorino.