Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions or until cooked al dente. Drain and reserve 1 cup pasta water.
2. Pan-fry the halloumi
Heat a large frypan with oil over medium-high heat. Slice (or dice) halloumi and cook for 1-2 minutes on each side or until golden and crispy. Remove and set aside, keep frypan over medium heat for step 3.
3. Prepare & add the vegetables
Add 1-2 tbsp oil from the sun-dried tomato jar. Slice and add onion, ham, capsicum and sun-dried tomatoes as you go. Crush in garlic and season with 2 tsp oregano, salt and pepper. Cook for 4-5 minutes until softened.
4. Prepare the topping
Trim and slice snow peas, pick basil leaves.
5. Toss in the pasta
Toss drained pasta into the sauce and stir through basil (save some for garnish if you wish), reserved pasta water (we used 3/4 cup) and 1 tbsp vinegar. Mix well to combine and adjust seasoning with salt and pepper to taste.
6. Finish and plate
Serve pasta into bowls and top with halloumi, snow peas and remaining basil.
Blend sun-dried tomatoes with basil, garlic and olive oil into a red pesto if you like, add some parmesan cheese if you have!
No pork option - ham is replaced with turkey.
No gluten option - pasta is replaced with GF pasta
Spaghetti , 1 packet (500g)
Halloumi, 1 packet
Red onion, 1/2 *
Red capsicum, 1
Sun-dried tomatoes, 1 jar (180g)
Garlic, 2 cloves
Snow peas, 1/2 packet (125g) *
Basil, 1/2 packet *
From your pantry
Oil (for cooking), salt, pepper, dried oregano, red wine vinegar