Pasta with Tomato Sauce and Halloumi

How to prepare pasta with tomato sauce and halloumi

1. Halloumi cut into cubes. Remove tomatoes from juice and chop into cubes (the juice will not be used in this recipe, but can be stored in the refrigerator or freezer if not using immediately).
   Cook the pasta in salted water according to package instructions.
   
2. Heat a large pan (about 25cm). Grease with a little butter (like for crepes) and fry the halloumi in batches (do not crowd them as they release whey). Leave just until nicely browned (about 2 minutes per side).
3. Remove the browned cheese to a plate and grind black pepper.
4. In the same pan add the oil and when hot add the crushed garlic, ginger puree and chili. Saute for 30 seconds until fragrant.
5. Add the tomato cubes, oregano, dried mint, sprinkle with salt, grind black pepper and saute everything for about 5 minutes until you see the oil separating at the edges.
7. Add the pomegranate syrup and saute another 1 minute. Add the butter, chopped fresh mint and continue cooking for 2-3 minutes. Taste the sauce for salt.
   
8. The pasta should be cooked by now. Drain and add to the sauce. Stir for 2 minutes until the pasta is coated and absorbs some sauce. Taste again for salt.
9. Add the halloumi cubes and stir until they warm up too (taste to check they are soft again). Serve immediately.
   

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