Parpadelle Puttanesca with fried Halloumi

Parpadelle with roast tomato Puttanesca, fried Halloumi and Pangrattato

Parpadelle Puttanesca with fried Halloumi

Parpadelle Puttanesca with fried Halloumi

 

Does anybody still do Meat free Monday? Is that even still a “thing”?

It was for a while… I guess so many people eat meat free now anyway that it’s not worth mentioning.

It was probably meant for people who never ate meat free at all ,  and since so many  have become vegans, vegetarians or flexatarians  you don’t hear about it that much. Funny how even food has become subject to lifestyle fashion. The vegan hype is everywhere, especially on Instagram.

My daughter asked me the other day, mom, what are we? And I said, we’re flexitarians. So she gave me this look and asked if I had made that up. And I explained that, that was a “thing” too.

So here to please you with a super delicious meat free pasta dinner, hassle free and easy. It does rewuire a few steps but none of them are difficult.

First get your tomatoes in the oven, just some olive oil, salt, pepper and garlic and get them roasting.

Soak some sun-dried tomatoes.

Meanwhile you fry your onion, garlic and chili and set aside. This is the base for your sauce.

Cook your pasta, fry the halloumi and throw it all together.

It’s not really that complicated, and nothing beats a roast tomato sauce. I mean I even use them on pizzas or on focaccia like   Potato Focaccia , and believe me roasting is the way to go.  It brings the tomato sauce to a whole other level.

Parpadelle Puttanesca with fried Halloumi

Parpadelle Puttanesca with fried Halloumi

Serves: 4


INGREDIENTS:

  • 1 lb. fresh Parpadelle or Fettucine

Roast Puttanesca sauce:

  • 6 C. cherry tomatoes, cut in half
  • 2 tbsp. olive oil
  • salt and pepper
  • 1 onion, peeled and chopped fine
  • 2 cloves of garlic, peeled and grated
  • 1 tbsp. olive oil
  • pinch of chili flakes
  • 6 anchovies
  • pepper
  • 6 sun-dried tomato halfs

Pangrattato:

  • 3 C. stale bread cubes
  • 2 tbsp. olive oil
  • 1 clove of garlic, peeled and grated
  • salt and pepper
  • zest of 1/2 lemon
  • 3 tbsp. chopped parsley

Extra:

  • 6 oz. Halloumi, cut in to squares
  • 1/4 green olives, sliced
  • 2 tbsp. drained capers
  • 1 tbsp. fresh oregano

Parpadelle Puttanesca with fried Halloumi

 

METHOD:

Pre heat the oven to 200° C / 400° F

Put the sun-dried tomatoes in half a cup warm water to soak.

Process the breadcrumbs until chunky crumbs, set aside.

Place the tomato halfs on a baking tray covered with parchment paper and season with salt and pepper. Pour over the olive oil and place in the middle of the oven.

Roast for 30 minutes. Remove and set aside.

Meanwhile in a large frying pan, cook the onion and garlic with the chili flakes and the anchovies, until lightly translucent and the anchovies have dissolved.

Add the onion mixture to the tomato mixture and the drained sun-dried tomato halfs in a food processor and blend until smooth. Set aside and keep warm.

Wipe out the large frying pan and add 2 tbsp. of olive oil, add the breadcrumbs, lemon zest salt and pepper and garlic. Toss around and cook until golden brown and toasted. Remove to a bowl, and add the parsley, stir to combine.

Bring a large pot of water to a boil, add salt. Cook the parpadelle for about 9 minutes or according to package instruction.

Drain, reserving 1/2 cup of the cooking liquid.

Toss the parpadelle with the tomato sauce, olives, capers and organo and place on a large platter. Keep warm. If necessary add some cooking liquid.

Quickly fry the Halloumi in a dry pan for a minute or two on each side. Place over the parpadelle.

Sprinkle over some of the pangrattato and serve immediately. Place a bowl of pangrattato on the table to everyone can add as much as they like.

Serve with more Parmesan cheese if desired.

Enjoy!

Myra XO

Parpadelle Puttanesca with fried Halloumi

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 

11 thoughts on “Parpadelle with roast tomato Puttanesca, fried Halloumi and Pangrattato

    • The Cooking spoon says:

      Thank you so much Mimi, I just love Halloumi, and that saltyness was great with the sweet(ish) roast tomato sauce ☺

  1. annika says:

    Lovely dish all around but your puttanesca sauce recipe really looks amazing! I can imagine that roasting the tomatoes heightens the flavours even more!

    • The Cooking spoon says:

      Thank you so much, yes I really love roasting the tomatoes, the sweet and toasty flavour is so good and gives the dauce more depth.

  2. Eartha says:

    Wow Myra. There are 4 delicious elements to this dish, 2 of which I’ve never made (PANGRATTATO and ROAST PUTTANESCA SAUCE:) but I love the ingredients. Great post, and pics!

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