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

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Instructions :

STEP 1

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.

STEP 2

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.

STEP 3

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.