1. In a pan, heat 3 cups water and ½ teaspoon salt. Bring it to a boil.

2. Once boiled drain all the water and keep cooked macaroni aside.

3. Heat 2 tablespoons of oil in a pan. Lower the heat. Add ½ teaspoon minced garlic or finely chopped garlic or 3 to 4 small garlic cloves, minced or finely chopped.

4. You can also add ½ teaspoon ginger-garlic paste instead. Sauté till the garlic is light brown or till its raw aroma goes away. Saute till the onions become translucent.

5. Lastly add 1 teaspoon of mixed dry herbs – basil, thyme, oregano, parsley. You can add dried herbs of your choice or Italian herbs or Italian seasoning.

6. Serve macaroni pasta hot or warm. You can top it with some grated cheddar or vegetarian parmesan cheese or cream before serving. Garnish the pasta with some finely chopped coriander leaves or parsley or any fresh herb of your choice before serving. You can even sprinkle some chilli flakes on macaroni pasta before eating