Ingredients
Salt
1pound penne, fusilli, farfalle or other shaped pasta
1(24-ounce) jar marinara sauce
3tablespoons harissa paste (see Tip)
8ounces halloumi (or feta), coarsely grated
1cup chopped fresh dill (leaves and stalks)
Extra-virgin olive oil, for serving
Ingredients
Heat the oven to 425 degrees.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the minimum cooking time stated on the package. (For example, if the recommended cooking time is 10 to 12 minutes, cook it for 8 minutes.) Reserve 1 cup of the pasta cooking water then drain the pasta.
Add the marinara sauce, harissa and reserved pasta cooking water to the empty pot and stir to combine. Add the pasta, ⅔ of the halloumi and ¾ of the dill; stir to coat the pasta well. Transfer to a large, 8-by-12-inch baking dish and spread in an even layer.
Top with the remaining halloumi and bake until the sauce is bubbling around the sides and the cheese is melted and golden, 15 to 20 minutes.
To serve, drizzle with olive oil and top with the remaining dill.
Description
This goes together quickly and works as a one dish meal or as a side dish.
Servings
4-6
Notes
Apologies for the picture being taken after I started to serve it. We couldn't wait to taste it. We love halloumi cheese so this recipe really appealed to us. I used some sirachi as I didn't have the harissa paste and it worked very well. I might made the halloumi a find dice instead of grating it so that there is more concentrated taste of the cheese.
Source
Hetty Lui McKinnon for the New York Times
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