Pasta with Haloumi, Olives, Tomatoes

Using nearly the same ingredients as Tuesday’s dinner, something simpler (about 20 minutes from start to finish, 2 pans) and still tasty:

The sauce was a shallot and a huge pile of minced garlic (about half a head), sauteed in olive oil for maybe 5 minutes until golden brown, plus cherry tomatoes, a little chicken stock, olives, black pepper, and red pepper flakes, simmered for another 10+ minutes. The nearly-done bowtie pasta was then finished in the sauce for another 2 minutes. Plus parsley and haloumi.