Penne Cherry Tomatoes - Aubergines - Halloumi
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Penne Cherry Tomatoes - Aubergines - Halloumi
Ingredients
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300g Penne
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300g Cherry Tomatoes
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2 Aubergines, medium-sized, cut into small cubes
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50g Halloumi, Charalambides Christis, finely grated
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1 tbsp Dry Oregano
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60ml EVOO, Extra Virgin Olive Oil
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3 Litres Water, with 1-2 tbsp of salt
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1 tsp Fine Sea Salt
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½ tsp freshly ground Black Pepper
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For the Sauce
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100g Halloumi, Charalambides Christis, finely grated
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135g Cream Cheese, Dairly
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15 Basil Leaves
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½ tsp Fine Sea Salt
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¼ tsp freshly ground Black Pepper
Instructions
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Add to an oven proof tray the cherry tomatoes, aubergine cubes, olive oil, dry oregano, salt, pepper, and mix well.
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Place in a preheated oven, at 200°C, air circulation, rack in the middle, baking for 35’.
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In the meantime, we cook the pasta in the salted water according to package instructions and just before the end we reserve ⅓ cup of water.
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We make the sauce by adding in a bowl of a food processor the cream cheese, the grated halloumi and the basil leaves along with the reserved pasta water, the salt and pepper. We pulse and we keep aside.
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We remove the tray from the oven and add into it the pasta along with the sauce and the 50g of the grated halloumi. We toss well and serve.
