Halloumi and Roasted Vegetable Rigatoni

Pop the chopped courgette and pepper onto a baking tray. Drizzle with oil, scatter over half the Italian herbs and season with salt and pepper. Toss to coat then roast on the top shelf of your oven until browned and tender, 20-25 mins. Meanwhile, peel the garlic cloves and pop into a piece of foil with a drizzle of oil, then scrunch to enclose it. Halfway through the veggie roasting time, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta. Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry, turning regularly, until golden brown all over, 4-5 mins. Transfer to a plate and set aside, but don’t wash up the pan.

Return the (now empty) pan to medium heat and add a drizzle of oil if you need to. Add the red onion and cook, stirring occasionally until softened, 5 mins. Add the chopped tomatoes, tomato puree, water (see ingredients for amount), the remaining Italian herbs and sugar (see ingredients for amount). Season with salt and pepper and bring to the boil. Lower the heat and simmer, stirring occasionally, until thick and tomatoey, 12-15 mins. Once the garlic is roasted, mash with the back of a fork and stir into the sauce.

While the sauce simmers, add the rigatoni to the pan of boiling water and cook for 12 mins. Once the vegetables are roasted, add them and the browned halloumi to the sauce and stir through to reheat the halloumi. Add a splash of water to loosen if you like. Taste and season with salt and pepper if you feel it needs it.