Boil plenty of water in a vessel, add pasta and 1/2 tsp oil.
Cook till pasta becomes a little tender.
Drain excess water in a colander.
Heat olive oil in a pan, add onion- garlic paste.
Saute for 5 minutes till brownish in colour.
Add peas and spices which were mixed together.
Add tomato puree and chilli paste.
Saute and cook till oil comes out from edges.
Add one and half cup of water and boil until gravy thickens.Switch off the flame.
Now Wash and dry the tomatoes and capsicums then cut off the top of each tomato and capsicums.With the handle of a pointed teaspoon scoop out all the seeds and pulp, to make a cup.
Side by side dress the pasta immediately with 3 tablespoons of the oil and black pepper to taste, and mix in the herbs, garlic, chilli and whatever other bits you have chosen to add. Check the seasoning.
Wipe the inside of each tomato,capsicum with kitchen paper, then spoon the pasta into each tomato cup and capsicums.
Brush a baking tray with some of the oil and place the tomatoes on the tray. Drizzle with oil and bake for about ten minutes or to taste.
Now transfer the prepared curry into a Microwave proof bowl.Put the ready Pasta and baked tomatoes and capsicums into the bowl.Microwave for three minutes.Garnish with chopped Coriander leaves and serve the unique pasta and stuffed vegetables curry.
