Ingredient List (Pasta):

500 grams pasta

2 teaspoons salt

 

Ingredient List (Sauce):

3 tablespoons olive oil

4 teaspoons garlic, finely chopped

4 green chillies, slit lengthwise

5 curry leaves

1 red capsicum/pepper, finely diced

2 cans/800 grams Italian diced tomatoes

2 teaspoons oregano

1 teaspoon black pepper

1 teaspoon salt (or to taste)

3 teaspoons brown sugar

500 ml cream

10 grams coriander leaves, finely chopped

 

Method (Pasta):

Step 1: Bring a large pot of water to a boil with salt.

Step 2: Add pasta and cook for 7 to 10 minutes or until pasta is just about cooked.

Step 3: Remove 2 cups of the pasta water, then strain pasta, rinse with cold water and set aside.

 

Method (Sauce):

Step 1: Place a large, deep pan/wok or pot on a medium heat.

Step 2: Add olive oil, garlic, curry leaves and chillies and sauté for 1 minute, constantly stirring to ensure it does not burn.

Step 3: Add red capsicum/pepper and cook for 3 to 4 minutes.

Step 4: Add tomatoes, salt, pepper, oregano, sugar and cover with a lid. Cook for 15 minutes or until most of the liquid has evaporated. 

Step 5: Add cream and coriander and cook for another 5 minutes.

Step 6: Turn down the heat somewhere between low and medium, then add pasta, some of the reserved pasta water and cook for another 6 minutes.

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Serve immediately.