Equipment
Ingredients
Pasta & Base
- 200 g linguine, dry
- 45 ml extra virgin olive oil
- 3 garlic, thinly sliced
- 2 g red chili flakes
- kosher salt
Halloumi
- 225 g halloumi cheese, cut into 1.5cm cubes
- 15 ml olive oil
Vibrant Finish
- 1 lemon, zested and juiced
- 15 g fresh flat-leaf parsley, roughly chopped
- 10 g fresh mint, roughly chopped
- black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a vigorous boil, approximately 100 Celsius or 212 Fahrenheit. Add the linguine and cook according to package directions until exactly al dente.
While the pasta cooks, heat the standard olive oil in a large skillet over medium-high heat. Add the cubed halloumi in an even layer. Sear without moving for 2 minutes, then toss to brown the opposite sides.
Remove the seared halloumi from the pan and set aside on a plate. Wipe the skillet clean of any excess burnt dairy solids using a paper towel held by tongs.
Lower the skillet heat to low. Add the extra virgin olive oil, sliced garlic, and red chili flakes. Sauté very gently to infuse the oil without burning the aromatics.
Just before draining the pasta, carefully scoop out and reserve about 100ml of the starchy pasta water. Transfer the drained linguine directly into the skillet with the infused garlic chili oil. Pour in 50ml of the reserved pasta water. Increase heat to medium and toss vigorously to emulsify the oil and water into a creamy sauce.
Remove the skillet from the heat. Fold in the seared halloumi cubes, chopped parsley, chopped mint, lemon zest, and lemon juice. Toss gently to combine. If the pasta seems dry, add a splash more of the reserved pasta water.
Divide the pasta between warm serving bowls, ensuring the halloumi cubes are distributed evenly. Finish with freshly cracked black pepper.
Chef's Notes
- Halloumi has a remarkably high melting point due to its unique brined and heated production method. This is what allows us to sear it like a steak without it dissolving into the pan.
- The secret to any aglio e olio adjacent dish is the emulsion. Starch from the pasta water acts as a surfactant, binding the water and extra virgin olive oil into a cohesive, creamy sauce.
- Mint might seem unconventional in hot pasta, but in Mediterranean cooking, its bright, mentholic notes are the perfect foil to heavy, salty cheeses.
Storage
Refrigerator: 3 days — Store in an airtight container. Halloumi will lose its crispness and become firmer upon cooling.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water to revive the emulsion and soften the cheese.
