Bring a large pot of salted water to a boil.

Add spaghettini and cook according to package instructions (I like it al dente.) Reserve 1 cup of pasta cooking water, and drain pasta.

Place a large skillet on medium heat and add olive oil. When oil is hot, add garlic and sauté for 2 minutes, or till fragrant and golden along the edges (careful it doesn’t burn).

Add turmeric and Biryani Masala and give it a whirl. Tip in tomato sauce, and add salt, and crushed red chillies.

Raise heat; the tomato sauce will sputter. Add pasta to skillet, mix to coat with the sauce and oil.

Add cooking water and cook over medium-high heat, till the water is absorbed.

Enjoy with grated parmesan and coriander. ⁣