Boil the pasta in plenty of salted water till just cooked or al dente. Drain and set aside.
Heat two tablespoons olive oil in a pan. Add onions, garlic and ginger and sauté for two minutes. Add green chillies and tomato concasse and mix. Add the pasta to the sauce.
Add salt, fresh thyme, parsley and coriander leaves and mix. Add a little water if the mixture is too dry. Transfer into a serving dish.
Drizzle the remaining olive oil and serve immediately.