This recipe was taught to me by my masi Usha Patel. At home we call it masi ni spaghetti. This is a very authentic Italian recipe as she learnt this recipe from her Italian friends during her 18 years stay in Italy. This sauce turns out best when tomatoes are soft and about 2-3 days old.
This sauce can also be eaten with toast and grated cheese. I love this dish so much that whenever I am alone for dinner, I cook this sphagetti and treat myself.





[Serves 3]
13 to 14 large tomatoes boiled, pealed and chopped
13 cloves of garlic broken [see photo]
1 small onion chopped
2 green chills cut in big pieces
1 cup coriander leaves
1 to 2 tbsp olive oil
250 grams of spaghetti cooked Ale Dante
salt to taste

In a pan heat olive oil, add the garlic and onions cook for a few seconds till onions are translucent.
Add the tomatoes, green chills, coriander, salt and cook till the oil separates and the water evaporates. This will take approx 10 minutes. Mix the sauce with the cooked spaghetti and serve hot.

You can serve this with garlic bread and parmesan cheese.


You can also change the combination by avoiding the onion or by adding chopped capsicum with the onions while cooking the gravy.

Do not chop the garlic just break it because if you chop it the gravy will only taste of garlic and lose its character.

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