Ingredients:

• 150 g Pasta
• 1 pinch salt
• 150 g Carrots (peeled and grated)
• 2 tbsp Olive oil
• 1/2 tsp crushed pepper
• 1/2 tsp crushed Garlic
• For the Pasta sauce:
• 1 tbsp Olive oil
• 2 tbsp finely chopped Onion
• 6 Tomatoes (chopped)
• 1 tsp crushed Garlic
• 3 Red Chillies
• 1 tsp peeled and crushed fresh Ginger
• 1 tsp salt
• 3/4 tsp Sugar

Method:

1. Boil one litre of water with a pinch of salt and one tbsp of olive oil in a large vessel. Add the pasta and cook till soft but not mushy, stirring now and then. Drain the pasta and keep aside.
2. Heat one tbsp of olive oil in a pan and add the crushed pepper.
3. When the pepper gives out a good aroma, add the crushed garlic.
4. Add the carrots and gently toss till al dente and keep aside.
5. To make the sauce:
6. Blend the chopped tomatoes with garlic, red chillies, ginger, salt and sugar in a mixer.
7. Heat oil in a pan and saute the chopped onion till it becomes soft.
8. Add the tomato blend and cook till it thickens into a sauce.
9. Add the pasta sauce to the cooked pasta and sauteed carrot spring and gently coat each and every strand using a spatula.