In a boiling water, add salt 1 tsp, then add spaghetti (do not break), let it stick out of the vessel. When the submerged part gets soft, push the dry part of the spaghetti inside the vessel. Cook for 7-9 mins (should be al-dante) or as per the instructions on the packet.

Separate 1 cup of water for using again and drain the rest of the water.
Now, add a little oil around half a spoon to pasta, to avoid tangling.

In a grinder, make a puree of tomato and chillies. Now take a pan or kadhai, add 6-7 tsb oil. Add minced garlic, sweat for 3-4 mins then add chopped onion, cook until it becomes translucent.

Add other chopped veggies capsicum, baby corns and cherry tomatoes. Sauté for 4 mins then add tomato puree. Add a pinch of salt and cook until the puree gets thick.

Now, add the separated pasta water and cook for about 5 mins on medium to high flame.

Add spaghetti, add salt, chilli flakes, pepper, basil leaves and oregano. Mix altogether gently.