Tomato and Halloumi Penne

Pop the chopped courgette onto a baking tray. Drizzle with oil, scatter over half the Italian style herbs and season with salt and pepper. Toss to coat, then spread out in a single layer. When the oven is hot, roast on the top shelf until browned and tender, 15-20 mins. Meanwhile, peel the garlic cloves and pop into a small piece of foil with a drizzle of oil, then scrunch to enclose them. When the courgette has roasted for 5 mins, pop the garlic parcel onto the same baking tray and roast until soft, 10-12 mins.

Meanwhile, remove the halloumi cubes from the water, pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins. Transfer to a plate and set aside.

Pop your (now empty) frying pan on medium heat with a drizzle of oil if needed. Once hot, add the onion and cook, stirring occasionally, until softened, 4-5 mins. Stir the chopped tomatoes, tomato puree, remaining Italian style herbs, water for the sauce and sugar (see ingredients for both amounts). Season with salt and pepper. Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 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 penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins. Once the courgette is roasted, add it and the fried halloumi to the sauce and stir through to reheat. Add the baby spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of water to loosen if you like. Taste and season with salt and pepper if needed.