Fresh spaghetti pasta with roasted olives, chorizo and haloumi

Super simple yet incredibly tasty, this fresh spaghetti pasta with roasted olives, chorizo and haloumi is the ideal recipe for a tasty midweek family meal

  • 15 mins cooking
  • Serves 4
  • Print


  • 1 cup mixed pitted olives
  • 2 chorizo sticks, sliced
  • 1 block haloumi, sliced into bite-sized pieces
  • 1 punnet cherry tomatoes, halved
  • 400 gram fresh egg spaghetti pasta
  • 1 pinch of smoked paprika
  • 1 lemon, zest & juice
  • 2 or 3 sprigs torn flat-leaf parsley
  • olive oil
  • black pepper
  • grated Parmesan cheese, to serve


  • 1
    Pre-heat the oven to 185°C. Line a large roasting tray with baking paper. Arrange the olives, chorizo slices, haloumi and cherry tomatoes in rows in a single layer on the lined tray and drizzle with a little olive oil. Roast for 10-12 minutes or until the haloumi is golden and the tomatoes are softened.
  • 2
    Meanwhile, cook the pasta until al dente then season with olive oil, paprika, lemon zest and a squeeze of juice. Gently toss the roasted ingredients through the pasta. Serve with flat leaf parsley and black pepper with Parmesan on the side.


  • For a vegetarian version, swap the chorizo for sundried tomato. - Per serve: Energy: 615kcal, 2576kj Protein: 30.5g Fat: 40.8g Saturated fat: 13.6g Cholesterol: 171mg Carbohydrate: 29.4g Fibre: 3.2g Sodium: 2724mg