Grilled Tomatoes Sauce Summer Pasta With Grilled Halloumi

Pasta

Aug 1

A light summer pasta dish celebrating tomato season, when the local market are overflowing with countless varieties. Here, we have a creamy, fresh, grilled tomatoes based sauce, with garlic and lemon. And since the grill is already hot, why not add a few slices of halloumi for a salty, smokey finish ?

The recipe

Grill the tomatoes

Slice the tomatoes into 1 cm thick rounds. Season with a pinch of salt and a drizzle of olive oil. Grill for about 3 minutes per side on a cast iron grill, until lightly charred. (If you have the possibility to use a grill outside, go ahead …)

Make the sauce

Finely slice the garlic. In a thick-bottomed casserole, add the garlic, a pinch of salt, 1 tablespoon of olive oil and 50 ml of water. Gently simmer for about 5 minutes, then turn off the heat and let cool slightly.

Transfer the grilled tomatoes to a blender. Add the garlic with its cooking liquid, 1 teaspoon of olive oil, a pinch of salt, a grind of pepper, and a squeeze of lemon. Blend for about 30 seconds at medium-low speed until creamy. Return the sauce to a casserole and keep warm.

Cook the pasta and grill the halloumi

Boil the pasta according to the package instructions. Meanwhile, slice the halloumi in 1 cm-thick pieces. Season lightly with salt and pepper, then grill for about 3 minutes per side, until striped and golden.

Assemble the dish

Drain the pasta and toss it with the warm grilled tomato sauce and torn basil leaves. Transfer to serving plates and arrange the grilled halloumi slices on top. Finish with a drizzle of olive oil. Enjoy!