Roasted bell pepper halloumi penne

This is one of my favorite dishes! If halloumi is on sale, I'll always buy it, because it lasts one year in the fridge. But I always use them up within a month or so ;) I don't have exact measurements for this dish, but it's more or less this way:

Roasted bell pepper halloumi pasta, 2 portions
1-2  red bell peppers

1 garlic clove
2-3 tablespoons balsamic vinegar
pinch of salt
black pepper
dried basil, maybe 1 tablespoon, depending on how much bell peppers you got
a few big spoons of pasta water 
200 grams halloumi
penne 

Heat the oven to 250 degrees or use the grill. Cut the bell peppers in half, remove the seeds. Put on baking paper on a oven tray, put the bell peppers skin side up. When the oven is warm, put the bell peppers in the oven for about 20 min until the skin gets black. Put in a bowl, put a lid on and wait until the peppers get cold enough to handle. Rip the skin off. Chop into smaller pieces. 

Chop the garlic. Chop the halloumi into 2-2 cm squares. Start boiling the pasta. When you have a few minutes left of the pasta, put olive oil in a hot pan. Put in the peppers and fry for about a minute. Add salt, pepper and dried basil. Add balsamic vinegar and pasta water.. Let it boil for a few seconds, add the halloumi and let it fry for about 2 minutes. If the sauce gets dry, add more pasta water. 

Drain the pasta when it's almost done. Add it to the pan and stir around until the pasta is covered with sauce. Serve immediately. 

Be careful with the salt, because the cheese is slightly salty, this dish can easily get over-salted, rather add more salt at serving if needed.