Penne Rigate + Pesto

Othmaliye Halloumi with Tomato Sauce Aromatic Herbs and Penne pesto


  • 400g of Panzani Penne
  • 500g of Halloumi
  • 6 eggs
  • 500g of flour
  • 250g of Bread crumbs
  • 250g of Othmaliyeh
  • 25cl of Corn Oil (for pan-frying)
  • 150g of Panzani tomato sauce aromatic herbs
  • 50g of Panzani pesto sauce
  • Olive oil drizzle
  • Dry mint
  • Salt
  • White pepper
  • Basic leaves (for garnish)

Preparations steps

  • 1. Cut the halloumi into cubes.
  • 2. Mix the pinch of salt, the pinch of pepper and the pinch of dry mint with the flour.
  • 3. Mix the bread crumbs with the chopped othmaliyeh.
  • 4. Dip the halloumi into the flour, then shake off the excess. Next, run them through the eggs to coat it lightly.
  • 5. Finally, lay them in the bread crumbs othmaliyeh mix and turn them over.
  • 6. Pan-fry the halloumi in vegetable oil until golden color is reached.
  • 8. Drain the pasta.
  • 9. Mix the penne pasta with Panzani pesto sauce.
  • 10. Garnish the plate with basil leaves and top them with the othmaliyeh halloumi.
  • 7. In boiling water, add salt and cook the penne for as long as indicated on the package.
  • 11. Place the penne pesto aside.
  • 12. Serve the tomato aromatic herbs dip in a separate ramekin.

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