1-Preheat your oven: to 180C (360F), which gives you time to get the pasta going. This method ensures everything cooks evenly and the flavors blend just right.

2-Heat olive oil in a pan: and sauté the 6 cloves of garlic until they soften, then mix in the 1 tablespoon of mixed Italian herbs. Next, add the 500 grams of tomato passata, 2 teaspoons of brown sugar, 1 to 2 teaspoons of balsamic vinegar, and 30 grams of butter, stirring until the butter melts and simmering it covered for a bit.

3-Boil the 250 grams of penne pasta: according to the package, but drain it a few minutes early to avoid overcooking. Once done, stir in the 60 milliliters of double cream off the heat for that creamy touch. Then, mix the pasta into the sauce and lightly fry the 250 grams of cubed halloumi until it’s slightly golden.

4-Adding the Finishing Touches: Combine the fried halloumi and 150 grams of halved cherry tomatoes with the pasta mixture, and toss in the handful of chopped fresh basil or other greens if you like. Transfer everything to a baking dish, top with 200 grams of shredded mozzarella cheese, and bake for 20 to 30 minutes until it’s browned and bubbling. Finally, serve it up with extra fresh tomatoes for a fresh twist.