Ingredients:
- 8 oz (about 225g) pasta (penne, fusilli, or your choice)
- 8 oz (about 225g) halloumi cheese, sliced into cubes
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
- Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the halloumi cubes and cook for about 2-3 minutes on each side or until they are golden brown. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the minced garlic and chopped red onion. Sauté for 2-3 minutes until the onion is translucent.
- Pour in the diced tomatoes (with their juices) and stir.
- Add dried oregano and red pepper flakes for some heat. Season with salt and black pepper to taste.
- Let the sauce simmer for 5-7 minutes, allowing it to thicken.
- Add the cooked pasta to the skillet with the tomato sauce.
- Toss in the fresh spinach leaves and sauté for a couple of minutes until the spinach wilts and the pasta is well coated with the sauce.
- Gently fold in the sautéed halloumi cubes, allowing them to heat through.
- Taste and adjust the seasoning if necessary.
- Transfer the pasta and halloumi mixture to serving plates.
- If desired, garnish with fresh basil leaves.#
