Boil 4 cups water and add the pasta, required salt. Cook for 10- 12 mins or as per the package instructions.
Drain in a metal strainer, once the pasta is done. reserve ¼ cup water drained for later use. Boil water and keep the tomato immersed for a minute. Water should be really hot. Or you can also boil for a minute with the tomato.
Take out the tomato, run through cold water, peel off the skin. This is called blanching. Grind coarsely.
Heat a kadai with oil and temper with jeera. Do not let it burn, so do it in medium flame. Add garlic and give it a stir for half a minute.
Add finely chopped onion and fry until transparent. Add the vegetables. Add required salt and fry for 2 minutes in medium flame. Add pureed tomato, red chilli, garam masala, turmeric powders, kasoori methi, italian seasoning.
Fry until the oil separates. May take a couple of minutes in medium flame. Add chopped capsicum lastly and fry for a minute.
Add the cooked pasta. If the pasta is stuck to each other, add the reserved water to loosen it up. Stir well for a minute or two and lastly add black pepper powder and garnish with chopped coriander leaves.