By Karen Sheer
Source: A Zest for Life
Photo Source: Unsplash,
Candyland Marinated Tomatoes with Pasta & Halloumi Cheese
The Best Pasta Dish of the Summer Season! Marinated Candyland Tomatoes are tossed with Pasta, Toasted Garlic Breadcrumbs, Grilled Halloumi Cheese, Softened Red Onions and Fresh Basil Leaves.
PREP TIME: 15minutes
COOK TIME: 25minutes
TOTAL TIME: 40minutes
SERVINGS: 4
INGREDIENTS
MARINATE TOMATOES:
2 cups Candyland tomatoes small currant type (or use small cherry tomatoes)
3 tablespoons Karen’s “Shaken” Italian Dressing see recipe
SAUTÉED RED ONIONS:
1 cup thinly sliced Red Onions
2 teaspoons extra virgin olive oil
2 pinches salt & pepper
GARLIC SOURDOUGH BREADCRUMBS:
1/2 cup sourdough bread crusts removed
1 teaspoon extra virgin olive oil
1/4 teaspoon minced garlic
1 pinch sea salt
HALLOUMI:
4 1/2 inch slices Halloumi 4.4 ounces total
1/4 teaspoon Kashmiri Chili Powder*
OTHER:
3 cups cooked pasta about 6 ounces (use more if you like)
1/4 cup fresh basil leaves
2 tablespoons extra virgin olive oil a fruity one
INSTRUCTIONS
MARINATE TOMATOES:
Wash and dry the tomatoes. Cut half of them in half. Add to a bowl to fit - top with 3 tablespoons Italian Dressing and mix well, set aside while you prepare the rest.
Cook PASTA al dente, drain, rinse, reserve.
Make TOASTED BREADCRUMBS: Add bread to a small food processor and plus to large crumbs. Heat a skillet with 1 teaspoon evoo, set heat to medium- low. Add breadcrumbs and quickly stir to coat. Let become golden brown & crispy stirring. When almost done, add 1/4 teaspoon minced garlic and a pinch of sea salt and mix in well. Cook one minute longer. When crispy - remove to a small bowl.
Sauté RED ONIONS: Add 2 teaspoons evoo to a skillet (I use cast iron) when warm, add red onions and toss cooking over low heat until softened and just a touch golden, about 5 minutes, remove to a small bowl.
GRILL HALLOUMI (JUST BEFORE FINISHING THE DISH)
Grill HALLOUMI: Sprinkle Kashmiri chili on one side of the halloumi slices. Add a small amount to evoo to a stickproof or cast iron skillet, set heat to medium- low. Add the halloumi seasoned side down. Cook until nicely golden, turn over and repeat, cook about 2 minutes per side. Will be crispy on the outside and soft on the inside. Cut into 1" cubes.
FINISH THE DISH:
Add the marinated tomatoes and ALL juices/dressing to a large skillet. Cook over low heat to soften the tomatoes, stirring for 5 minutes (cut ones will burst into the sauce.)
Add the Onions and Pasta - toss and mix in until warmed through. Add the Basil Leaves, 2 tablespoons olive oil and Sourdough Breadcrumbs, toss. Add the warm Halloumi cubes on top. Taste the pasta. Add more dressing or evvo if desired.
Serve in a large bowl or individual ones.
NOTES
*Kashmiri Chili Powder a mild chili powder with great color and tangy & fruity flavor.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Pasta, Side Pasta
CUISINE: American
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