Boil 1 litre of water in a wide-bottomed pan.

Wash the tomatoes and make a slit on the top (like a + sign)

When water starts to boil, carefully drop the whole tomatoes into the water.

Let the tomatoes boil for 2 minutes. Once the skin starts to peel, switch off the flame.

Rinse the tomatoes in cold water. Peel them and chop them coarsely. Collect the juices.

Finely chop onions and garlic.

In a pan, heat olive oil in medium flame.

Saute garlic for a minute and then add onions. Saute for 2 minutes.

Add the chopped, blanched tomatoes, along with the juices.

Add required salt. Mix well and let it cook for 7-8 minutes.

Once it becomes a mushy texture, switch off the flame.

Using a hand/stick blender, blend the tomato mixture into a smooth paste. Add little hot water if needed.

Switch on the flame, place the pan with tomato paste in medium flame.

Add pepper powder, sugar, fresh and dry herbs. Mix well.

Add the cooked pasta to the hot sauce.

Mix well and serve immediately