Garlic Tomato Pasta with Oregano

1.Bring a large pot to medium heat and add olive oil.

2.Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.

3.Add the minced garlic and sliced green chilies; cook for another 1-2 minutes until garlic is golden and aromatic, stirring frequently to avoid burning.

4.Add the chopped fresh tomatoes and cook for 5 minutes, stirring occasionally, until they soften and release their juices.

5.Stir in the tomato ketchup, soy sauce, white vinegar, black pepper, and salt. Mix well to combine all flavors.

6.Add the dried pasta to the pot and pour in 500ml of water, ensuring the pasta is mostly submerged.

7.Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

8.Once the pasta is cooked, remove from heat and stir in the fresh oregano leaves and white mayonnaise until the sauce is creamy and evenly coats the pasta.

9.Taste and adjust seasoning with additional salt or pepper if needed.

10.Serve hot, garnished with a few extra fresh oregano leaves if desired.