This is a meal in one dish. It is quick, easy and delicious. The sauce is a bit chunkier than what you get in a bottle but tastes much better and fresher.
1 Cup elbow macaroni boiled in salted water and drained
4 large tomatoes, skinned. 2 chopped up, 2 pulped
2 Bay leaf
1 large onion sliced fine
6 cloves garlic minced
Few sprigs of fresh Italian basil
Few sprigs parsley
1 Teaspoon cayenne pepper
1 Teaspoon cumin powder
2 Teaspoon Coriander powder
2 Tablespoons extra virgin olive oil
3 Tablespoons cheese grated, parmesan or cheddar
1 Cup water
Salt to taste
Heat the olive oil in a heavy bottomed pan, add the bay leaves.
Add the minced garlic and let it brown lightly, then add the sliced onions. Saute till soft. Add the pulped tomatoes, and chopped tomatoes. Add salt to taste and let the mixture sweat till it leaves oil from the sides. Add parsley and basil chopped to this mix with the cayenne pepper, cumin and coriander. Saute for 5 more mins.
Add 1 cup water to this sauce followed by grated parmesan and the boiled elbow pasta.
Let is simmer for 5 more mins. Remove from heat. Top with grated cheese preferably cheddar and garnish with fresh basil. Remove the bay leaves before serving.