• Tomato Sauce
  
• 3 tbsp olive oil
  
• 1 onion, peeled and finely chopped
  
• 2 garlic cloves, finely chopped
  
• 1 can chopped plum tomatoes
  
• 1 tbsp tomato paste
  
• 2 tsp dried oregano
  
• 1 tsp dried chilli flakes
  
• 1 tbsp soy sauce
  
• Salt to taste
  
• 1 tsp garam masala
  
• 1 tsp haldi (turmeric)
  
• ½ oz Sundried tomato
  
• Brown sugar to taste
  
• 1 tsp black pepper
• Penne or pasta of your choice
  
• 1½ tbsp olive oil
  
• 2 lb pasta
• To Serve
  
• ½ cup of, diced
  
• 3 tbsp basil leaves, shredded
  
• 2 tbsp pine nuts, toasted
  
• 2 tbsp grated parmesan
  
• 1 medium carrot, grated
  
• 1 cup red cabbage, chopped
  
• ½ cup green onion, chopped
  

Method:

Tomato Sauce: Place the olive oil in a large saucepan over moderate-high heat. Add the onions to the pan and cook them for 3-5 minutes until transparent and soft. Stir in the garlic and cook for a further minute. Stir in the chopped tomatoes, tomato paste, dried oregano, garam masala, haldi, black pepper, brown sugar, chilli flakes (optional) and soy sauce. Leave the sauce to simmer steadily for 15 minutes, stirring it regularly.

Pasta: Bring a large saucepan of water to the boil with a little olive oil and a pinch of salt. Add the penne pasta of your choice to the boiling water; cook the pasta for 5 minutes or until aldente (soft but with a bite). Drain the pasta and stir it into the hot sauce.

To Serve: Stir the basil into the pasta and serve the pasta in four bowls. Scatter the mozzarella, grated carrots, finely chopped red cabbage, green onions and pine nuts over the top. Serve with grated parmesan.

Serves four persons.
Preparation: 5 minutes
Cooking: 20 minutes