• Boil a large pot of salted water for the linguine.
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a colander and return to the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, drain the grilling cheese then cut into slices (three per person). Add to a bowl of cold water.
• Peel and grate the garlic (or use a garlic press). 
• Halve, peel and chop the onion into small pieces.
• Halve the bell pepper and discard the core and seeds. Slice into thin strips.
• Halve the chilli and discard the core and seeds. Finely chop.

• Place a pan over medium-high heat with a drizzle of oil.
• Add the bell pepper and onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-5 mins. 
• Add the garlic and Cajun spice and fry until fragrant, 1 min more.
• Pour in the passata, 100ml water (per 2P) and ¼ tsp sugar (per 2P). 
• Simmer together for 3-5 mins.

• Stir half the creme fraiche and the sun dried tomato paste into the sauce.
• Add the pasta and cook, stirring, until everything is warmed through, 1-2 mins.
• Add a splash of water, if required to loosen the sauce. 
• Season to taste with salt, pepper and sugar.
• Roughly chop the parsley (stalks and all).

• While the sauce simmers, place a separate pan (preferably non-stick) over medium-high heat with a drizzle of oil.
• Remove the cheese from the water and pat dry with kitchen paper.
• Once the pan is hot, add the cheese slices and fry until golden, 2-3 mins each side.

• Divide hearty helpings of linguine between bowls.
• Top with the golden fried cheese and a dollop of creme fraiche.
• Finish off with a sprinkling of parsley and as much chopped chilli as you like (use less if you're cooking for kids).

TIP: Kids can help sprinkle the parsley over the top.