Haloumi and Capsicum Spaghetti

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs capsicum
• 1clove garlic
• 5g mint and garlic seasoning
• 50g tomato paste
• 400g diced tomatoes
• 250g spaghetti
• 20g slivered almonds
• 180g haloumi
• 1bunch parsley
• 23ml olive oil
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion. Thinly slice the capsicum. Crush or finely chop the garlic.
2. Step 2 — Start sauce
   Heat 1 tbs olive oil in a separate medium saucepan over medium-high heat. Cook the onion and capsicum, stirring, for 7-8 mins until softened.
3. Step 3 — Simmer sauce
   Add the garlic, mint and garlic seasoning and tomato paste to the capsicum mixture and cook, stirring, for 1-2 mins until fragrant. Stir in the tomatoes, 1 tsp sugar and 180ml (¾ cup) water. Season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 8 mins or until slightly reduced.
4. Step 4 — Cook spaghetti
   While the sauce is cooking, add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to cook all the spaghetti, just note the dish will be pasta-heavy and less flavoursome). Cook, stirring occasionally, for 12 mins or until al dente. Drain.
5. Step 5 — Cook haloumi
   Meanwhile, put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Slice the haloumi. Heat 2 tsp olive oil in the pan over medium-high heat. Cook the haloumi for 2 mins each side or until golden.
6. Step 6 — Get ready to serve
   While the haloumi is cooking, pick the parsley leaves, discarding the stems. Blend the sauce with a stick blender until almost smooth (see cooking tip). Taste, then season with salt and pepper. Add the spaghetti to the sauce and stir to combine. Divide the spaghetti and haloumi among bowls. Scatter with the almonds and parsley to serve.

Allergens

Soy, Sulphites, Gluten, Wheat, Almond, Milk