Baked Tomato Pasta With Harissa and Halloumi
Keeping a jar of store-bought pasta sauce in your pantry pays high dividends in this five-ingredient recipe. Jarred pasta sauce is ripe for enhancement; here, a confident amount of harissa injects not only spice, but also a deep smoky, savory tang. This is a versatile and adaptable weeknight baked pasta: You can experiment with different flavors of sauce to achieve a different finish; try vodka sauce for a creamier finish or arrabbiata for something spicier. Grating the halloumi allows the firm, salty cheese to melt evenly through the pasta. A hefty amount of dill brings much needed lightness to this dish, but you could substitute parsley or chives.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
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
Instructions
Step 1
Heat the oven to 425 degrees.Step 2
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.Step 3
Add the marinara sauce, harissa and reserved pasta cooking water to the empty pot and stir to combine. Add the pasta, 2/3 of the halloumi and 3/4 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.Step 4
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.Step 5
To serve, drizzle with olive oil and top with the remaining dill.