Boil the pasta in boiling water with salt for 7-8 minutes.

Once it is boiled, strain it in a strainer and run cold water through it to avoid overcooking.

Mix a little cooking oil on the boiled pasta to avoid it sticking.

Boil the tomatoes in pressure cooker. Just 1 whistle and do not release the steam after whistle. This step speeds up the cooking process as you don't have to cook the sauce for long time.

In a pan, pour the extra virgin olive oil. Keep the flame low.

Immediately add roasted chilli flakes and chopped garlic in mildly heated extra virgin olive oil

When the oil becomes aromatic add the chopped onions, green bell peppers and saute in medium flame until it is translucent

Puree the boiled tomatoes in a blender and add it to the pan

Add salt to taste, crushed black pepper and simmer it in medium flame for 7-10 minutes

Add the boiled penne pasta to the sauce and mix it well

Sprinkle oregano or dry basil herbs and mix well

Serve it hot with additional 1 teaspoon of extra virgin olive oil spread over it