Tomato – 1 medium
Olive Oil – 2 tsp
Garlic – 4 cloves (finely chopped)
Onion – 1/2 medium (finely chopped)
Salt – 1/2 tsp (adjust per taste)
Sugar – One small pinch
Red Chilli Powder – 1/2 tsp
Coriander powder – 1/2 tsp
Jeera powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Water – 2 Cups
Pasta – 1 Cup
Coriander leaves – 2 Tbsp (finely chopped)
First mark the skin of the tomato with a sharp knife and add it to a pot of boiling water. Let it sit for a few minutes. Now turn off the flame. Run the tomato under cold water. You will be able to peel the skin of the tomato easily now. Finely chop the peeled tomato and keep aside.
Heat a large pan with oil and add the chopped garlic. Saute for 30 secs or until the garlic just starts to turn golden brown. Add the chopped onion and continue to saute until the onion turns translucent.
Add the chopped/pureed tomato, salt, sugar and saute until it turns mushy.
Now add all the masala powders (chilli, coriander, jeera, turmeric, garam masala) to the pan and saute for 2 mins until the raw smell is gone.
Add 2 Cups of water, mix well. Once it starts to boil, add the pasta and cook in medium-low flame until the water evaporates and the pasta is cooked fully. Turn off the flame. Add 1 Tbsp of the chopped coriander leaves and mix well.
Serve hot with a garnish of the remaining coriander leaves. Optionally, add grated parmesan cheese as well while serving.