Grate the tomatoes on to a plate using the fine side of a box grater, discarding any skin and seeds. Peel and slice the garlic, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of olive oil and fry for 3 minutes, or until lightly golden. Meanwhile, pick a few pretty parsley leaves for garnish, then finely chop the rest (stalks and all) and add to the pan. Cook for 2 minutes, then tip in the tomatoes along with 500ml of water. Bring to the boil for a few minutes, then add the pasta and cook for a further 14 minutes, or until the pasta is just tender and the sauce has thickened, stirring regularly and adding splashes of water to loosen, if needed. Coarsely grate and stir through most of the halloumi, then taste and season to perfection with sea salt and black pepper. Grate over the remaining halloumi, scatter with the parsley leaves and drizzle with extra virgin olive oil, if you like.