Pigeons with Short Pasta (Kofto Makaronaki)

• 4 pigeons (squabs)
• ¼ cup olive oil
• 1 dry onion, finely chopped
• 1 cup ripe tomatoes, grated
• ½ teaspoon black pepper
• Water
• 1 tablespoon cornstarch or flour (optional)
• 1 package (500g) short pasta (Kofto Makaronaki)
• 1 vegetable or chicken stock cube
• 2 teaspoons salt

For Serving

• 1 block halloumi cheese, grated

1. Clean and thoroughly wash the pigeons and dry them. Cut them into four pieces. In a large pot, heat the olive oil and sauté the pigeons until nicely browned on all sides.
2. Add the onion and sauté until it softens and becomes translucent. Add the grated tomato, pepper, one teaspoon of salt, and stir. Add enough water to completely cover the pigeons.
3. Lower the heat and let them simmer gently until they are very tender and the sauce has thickened. If you prefer a thicker sauce, dissolve the cornstarch or flour in a little cold water and add it to the pot, stirring gently.

Prepare the Pasta:

4. In a pot, bring plenty of water to a boil with 1 teaspoon of salt and the stock cube. Stir, and once it's boiling vigorously, add the pasta. Cook for 1-2 minutes less than what the package suggests, about 5-6 minutes total.
5. Drain the pasta and add it to the sauce with the pigeons.
6. Serve the pigeons along with the pasta and sprinkle generously with grated halloumi cheese.