This creamy Artichoke and sun-dried tomato pasta is easy to make and packed with flavor. Perfect for a quick weeknight meal but fancy enough to be served at a dinner party.
- 2 tablespoon olive oil or oil from the sun-dried tomatoes
- 1 packet halloumi cheese, cut in bite sized pieces
- ½ yellow onion, chopped
- 1 garlic clove, finely chopped
- 8-10 sun-dried tomatoes in oil, drained and finely chopped
- 1 14 oz can (400g) artichokes, drained and quartered
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 10 cherry tomatoes, halved
- 10 fresh basil leaves, chopped
- 400 g spaghetti or pasta of choice
- ½ cup reserved pasta water
- salt and pepper to taste
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Boil a large pot of salted water for the pasta. Add the pasta and follow the cooking direction on the packet. Reserve 1 cup of the pasta water.
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In a large frying pan, add 1 tablespoon of oil and fry the halloumi cheese over medium high heat until it is golden brown on both sides. Take the cheese out of the pan and set aside.
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To the frying pan, add the remaining 1 tablespoon of oil and fry the onion on medium heat for about 5 minutes until soft and translucent. Add the garlic and spices and fry for another minutes until fragrant.
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Add the sun-dried tomatoes, artichokes and cherry tomatoes, gently stir and and let cook for one minute. Pour in the cream, reserved pasta water and fried hallomie cheese and let cook for 2 minutes.
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Stir in the cooked pasta with the grated parmesan and basil. Add more pasta water if needed. Taste and add salt and pepper to taste.
Serve with a little freshly grated parmesan, a little chopped basil and enjoy!