Ingredients:

  • 1 pound (450g) pasta (penne, fusilli, or rotini work well)
  • Salt, for pasta water
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 pint (450g) cherry tomatoes, halved
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 2 tablespoons (30ml) capers, drained
  • ¼ cup (15g) fresh basil leaves, roughly chopped
  • ¼ cup (15g) fresh parsley, roughly chopped
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon (5g) dried oregano
  • ½ teaspoon (3g) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) halloumi cheese, cut into ½-inch thick slices
  • 1 tablespoon (15ml) olive oil

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds - don't burn it!).
  3. Add cherry tomatoes, olives, and capers to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices (about 5-7 minutes).
  4. Stir in basil, parsley, lemon juice, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for another 2-3 minutes.
  5. While the sauce simmers, brush halloumi slices with olive oil. Grill over medium heat for 2-3 minutes per side, or until golden brown and slightly softened. Watch carefully - it can burn quickly!
  6. Add the cooked pasta to the skillet with the Mediterranean sauce. Toss to coat, adding a little reserved pasta water if needed to create a saucier consistency.
  7. Divide the pasta among serving bowls. Top with grilled halloumi slices. Serve immediately.