Put the cooked tomatoes and the bell pepper in a blender and purxe9e. Keep this aside. Your tomato purxe9e can be very smooth or a bit chunky. I prefer mine a little bit chunky, because I feel it adds a rustic feel and gives the sauce some character, visually at least.

If you would like to keep your sauce chunky then purxe9e the tomatoes and the bell pepper separately because chunks of bell pepper doesnu2019t taste good in this sauce! So put about half a cup of the tomato purxe9e and the chopped bell pepper in the blender and purxe9e till smooth. Empty into the rest of the tomato and keep aside.

Heat the oil in a largish pan, and sautxe9 the onions on medium heat, till they turn soft. Add the garlic paste and cook for another minute. Add your blended tomato-bell pepper mixture and the chilli powder. Season with salt to your taste.

Bring the whole thing to a boil and then turn down the heat so that sauce continues to bubble and simmer. Stir occasionally and let this cook for about 10 minutes. In the meanwhile, peel and core the apples and then grate them.

Add the grated apple to the sauce, and allow it to cook for another 15 minutes till the apple is cooked and the sauce thickens to desired consistency.

While the sauce is cooking, cook the pasta in salted water till al dente. Drain the pasta and put it in the simmering tomato-apple sauce. Toss the pasta till well coated with the sauce. Sprinkle some grated cheese and toss again to mix. Serve hot, with extra cheese on the table if necessary.