1 1/2 cups
Boil noodles in plenty of water with salt till al dente which means till just cooked. Drain.
Heat oil in a non-stick pan, add onion and garlic and sauté till translucent. Add tomato concasse and tomato puree and cook. Add salt and crushed red chillies and stir. Add basil leaves and dried oregano. Stir to mix well.
Add the noodles and mix well. Sprinkle grated cheese and serve hot.