3 cups freshly boiled macaroni or spaghetti
1 cup canned green peas (drained and rinsed)
3-4 tbsp tomato paste
6-8 cloves of garlic finely chopped
4-6 seedless green chillis finely chopped
1 tsp red chilli powder
1 levelled tsp garlic powder
1 tsp oregano
3-4 tbsp cream cheese (or to taste)
3 tbsp oil
2 ripe tomatoes (peeled and roughly chopped)
*Salt to tast
Heat oil in a heavy based wok.
Add garlic and sautÃ© until slightly golden.
Add peas, green chillies, tomato paste and red chilli powder and cook over low heat until peas tenderise and the gravy thickens.
Add oregano, chopped tomatoes, garlic powder and salt.
Mix well and cook uncovered over low heat for three to four minutes while stirring.
Remove from heat add macaroni and cream cheese and toss gently to thoroughly combine.
Dish out, garnish accordingly.
Serve hot with tomato ketchup or chilli garlic sauce