BROILED LINGUINE WITH PEPPERED HALLOUMI AND TOMATOES

Sometimes my recipes flop. It happens. But not so with this newbie. Eric and I were both surprised and so pleased with the outcome. There is an extra step of piling everything into a cast-iron skillet and running it under the broiler, but it only adds 5 more minutes or so and makes a massive difference! Deliciously different pasta dish.


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Notes: Garlic-infused olive oil is Trader Joe's.


BROILED LINGUINE WITH PEPPERED HALLOUMI AND TOMATOES

Ingredients: 8 oz. linguine, 3 tbsp. garlic-infused olive oil, 2 tbsp. dried parsley, 1/4 cup heavy cream, 1/3 cup grated Parmesan cheese, 2 tsp. pepper, 1 large or 2 small tomatoes, 3 ounces halloumi cheese, chili flakes (optional), 1/2 tbsp. butter.

Serves 2-3.


1. Cook pasta in very salty water until al dente. Drain, reserving 1/2 cup of pasta water.

2. Back into the saucepan you cooked the pasta in, heat the oil over medium heat with 1 1/2 tbsp. of dried parsley. When the oil is glossy, whisk in the heavy cream.

3. Add cooked pasta back into the saucepan with most of the Parmesan, toss to coat. Dribble a little pasta water in, if necessary.

4. Preheat the broiler and move a rack up into the top position.

5. Tip the linguine into a lightly buttered cast-iron skillet. Slice halloumi cheese and place it around the pasta. Sprinkle the cheese with pepper. Slice tomatoes into wedges, salt and pepper them if you like, then nestle them into the pasta as well.

6. Broil for 5-6 minutes or until the halloumi is browning and blistered. Remove and sprinkle over remaining Parmesan cheese and chili flakes.


Tip: if you prefer the pasta that has crisped to have more wetness when serving, drizzle with regular olive oil prior to serving.



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