Penne with halloumi cheese, roasted plum tomatoes and green onion oil

Zingy, tongue tingling flavours make this deliciously different pasta dish from Frank Bordoni a sure-fire success at supper time!
By Frank Bordoni
Penne with halloumi cheese, roasted plum tomatoes and green onion oil
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 40 minutes
  • Effort: easy



  • 1 packets cheese
  • 520 g tomatoes, Italian and quartered
  • 1 pinches sea salt
  • 1 dashes of olive oil
  • 3 cloves garlic
  • 500 g penne
  • 1 bunches spring onions
  • 1 dashes of extra virgin olive oil
  • 1 pinches salt and black pepper, to taste

For the green onion oil

  • 1 bunches spring onions
  • 275 ml olive oil
  • 2 tbsp ginger juice
  • 0.5 lemons, juice


1. Set the oven to 180C/gas 4. Dice the halloumi cheese and place on a hot griddle to cook. 2. Sprinkle the tomatoes with sea salt and a little olive oil and cook for 10 minutes, until lightly roasted. 3. Increase the oven heat to 200C/gas 6. Drizzle the garlic with a little olive oil, wrap in kitchen foil and roast for 30 minutes. Squeeze the garlic out of the skin and mash with a fork. 4. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. 5. Meanwhile combine the salad onions, garlic, roasted tomatoes and halloumi in a large bowl and mix well. 6. For the green onion oil, quickly blanch green onions in hot water and plunge immediately into iced water. Squeeze out the water from the green onion and place in blender with the olive oil. Add the ginger juice and blend. Strain through a fine sieve. 7. When the pasta is cooked, drain and add to the other ingredients in the bowl. The heat from the pasta will help the flavours to blend. Pour over the lemon and green onion oil and season. Serve straight away!

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