Thinly slice your garlic and finely chop your onion.

Cook your onion in a glug of oil from the sundried tomatoes jar on medium heat for 5 mins until softened. Turn the heat to low and add in your garlic and cumin seeds. Cook for another 5 mins until slightly golden.

Meanwhile, blend up the sundried tomatoes.

Add in the harissa paste and cook on a medium heat for 5 mins until the colour is darkened and the oil is stained red.

Meanwhile, pop you spaghetti in some heavily salted boiling water and cook until al dente, 7 mins.

Add tomato puree to the pan and cook with the harissa until the pasta is ready. It should turn a dark brown colour. Then add in the sun-dried tomatoes.

Meanwhile finely chop the parsley.

Add in 250ml of pasta water and mascarpone and mix well. Then add in the cooked spaghetti and cook for a further 2 mins tossing well so the pasta is fully cooked and coated well in the sauce.

Stir in the parsley and season to taste. Serve up in your bowls and enjoy.