250g cherry tomatoes
1 red onion, finely chopped
1 red chilli, finely chopped
250g Halloumi cheese, cut into small slices
400g can crushed tomatoes
1 tablespoon fresh oregano leaves
IN YOUR CUPBOARD
2 tablespoons olive oil
Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat 1 tablespoon of oil in a large frying pan and add the cherry tomatoes. Fry for 5 minutes, or until just softened. Remove from pan and set aside.
Add the remaining olive oil to the pan along with the onion, garlic and chilli and fry for 2 to 3 minutes. Add the halloumi and cook 1-2 minutes on each side, or until pale and golden brown on both sides. Add the can of tomatoes and bring to the boil. Reduce heat and simmer for 2-3 minutes. Add the fresh cherry tomatoes back to the pan along with the oregano and cook for 1 minute. Season with salt and pepper to taste, add to the pasta and serve.