In a saucepan, boil water. Add the spaghetti and it boil for 2-3 minutes. Reserve about 1 cup of water and drain the spaghetti. Simultaneously, in a thick-bottomed 10-12 inch frying pan, heat the olive oil and add the onion pieces and saute them for 2-3 minutes on med-high.
Add the cut cherry tomatoes and saute them for 4-5 minutes.
If it is dry, you can add about 1/4 cup of reserved water from the spaghetti.
Then add the salt and red chilli powder for taste and add the cut basil and fry for a minute or two.
Add the drained spaghetti and mix well. (Check for the salt and spice).
Transfer into a serving dish and top with some grated cheese and dried oregano.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.