Add the punchy flavours of halloumi to pasta along with olives, courgette and tomato. Halloumi has more salt than cheddar, so a little goes a long way.
What you will need :
250g wholemeal penne
1 tsp rapeseed oil
120g Mastros Dairy PDO halloumi, halved through the seam and cut into cubes
325g baby plum tomatoes on the vine, halved
320g courgettes, cut into cubes
3 garlic cloves, finely grated
400g can chopped tomatoes
6 pitted Kalamata olives, quartered
1 tsp dried oregano
10g parsley, chopped
Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
Heat 1 tbsp of oil in a non-stick frying pan. Season the halloumi and fry for 5-7 mins or until the halloumi becomes a golden brown color.
Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the halloumi and pour over the sauce. Top with shredded halloumi and parsley. Bake for 20 mins or until golden brown and bubbling.