Conchigli Grandi with Grilled Halloumi, Vine Tomatoes, Olives, Chilli and fresh Oregano

Ok so i’m trying to do a few healthy recipes. Yes it has a little Halloumi in it but apart from that I reckon you’d get the Slimmers World nod of approval. The key I think with pasta dishes is not to load them with sauce, it should just coat the pasta or as Nigella would say “Gently caress these golden orbs of goodness”

So anyway this recipe will comfortably feed 2 people.

300g Conchigli Grandi Pasta

300g Pasata

1/2 Red Onion

2 Cloves of Garlic

1/2 Red Chilli

Fresh Oregano

10 Cherry Tomatoes

2 Slices of Griddled Halloumi

Black and Green Olives (Try and get some marinaded in Rosemary you can get them in Waitrose)

1. In a frying pan gently soften your tomatoes for 3 or 4 minutes in some olive oil. Take out and set aside.

2. Finely dice your red onion and slice your garlic. Fry gently in the same pan until the onions have softened but not coloured. Add in the pasata a few shredded oregano leaves and your olives. Season with salt and pepper and taste to check its to your liking. Leave to simmer for 8-10 minutes to let the flavours develop.

3. Pop your pasta in some salted boiling water and cook until just underdone. Meanwhile slice your Halloumi and fry in a griddle pan or normal frying pan for a minute or so on both sides or until golden brown.

4. Drain off the pasta retaining a little of the water. Add it to your sauce and turn over ensuring all the pasta is evenly coated.

5. Slice your Halloumi and then place your pasta in the bowl topping with the cheese and a few oregano leaves. Drizzle over a little olive oil and dig in.

Enjoy!