Lingkan Reang
Boil water in a saucepan, score tomatoes, and drop them in for 2 minutes until the skin peels off.
Transfer tomatoes to cold water, peel the skin, and blend into a smooth puree.
Heat oil in a kadai, saute garlic and onions until golden, then add the tomato puree and cook.
Stir in ketchup and other ingredients, cooking until the oil separates from the sauce.
Add lemon juice and mix well to finish the sauce.
Cook pasta in salted water, drain, and toss with the sauce or serve sauce on top.