INGREDIENTS

500g spaghetti3 tablespoons olive oil 2 tablespoons crushed garlic200g macon, diced1 can 410g Indian style peeled & diced tomatoes with curry leaves & spices100ml grated Cheddar cheese

METHOD

Cook spaghetti according to package instructions and al dente. Drain and keep aside.In a saucepan heat oil and sauté macon and garlic.Add tomatoes and heat through about 3 minutes. Transfer pasta to a serving bowl and top with macon sauce. Garnish with grated cheese and serve.