Boil the pasta until cooked through and drain.

Meanwhile, slice the halloumi and add the oil to a large non-stick pan over a medium-high heat. Once hot, add the halloumi and fry for a couple of minutes on each side, then set aside.

Dice the onion and halve the tomatoes. Add them to the same pan and stir-fry for a few minutes until the onion softens and the tomatoes blister.

Add the garlic, oregano, and tomato puree and mix well. Add the chicken stock and double cream and mix well, then bring to a simmer.

Spoon out a little of the sauce into a separate bowl. Add the pasta to the pan and mix again, then serve into bowls. Place the halloumi on top and drizzle over a little of the reserved sauce.