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1
Heat 1/2 the amount of cooking oil (olive, vegetable or canola) in large saute / frying pan.
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2
Dice onions and add to pan.
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3
Add appx. one teaspoon of salt and stir until onions are coated in oil. Saute onions on low, stirring occasionally during next step.
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4
Wash cilantro bunch, picking out any wilted or brown leaves. Roughly chop entire bunch, including stems, and put in a food processor or blender.
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5
Roughly chop entire jalapeno and add to food processor or blender.
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6
Add remaining oil to food processor along with appx. 1 teaspoon of salt. Puree until you've reached a paste consistency.
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7
Add jalapeno and cilantro paste to onions and turn heat to medium. Continue to saute until the onions turn translucent.
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8
Add all spices and stir, coating onions. Add more oil if the masala has a dry consistency (onions should continue to feel coated in oil) and saute for several more minutes. Stir occasionally, making sure the onions don't burn.
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9
Add the jar of tomato sauce and stir to combine all ingredients. Turn heat to medium / low and let simmer for 10-15 minutes to allow flavors to meld. Add salt + pepper to taste.
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10
Fill large pot with water and 1 tablespoon of salt and bring to a boil.
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11
Add box of spaghetti and cook until al dente.
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12
Drain pasta and add to saute pan with sauce.
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13
Toss spaghetti until coated with sauce.
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14
Serve hot with shredded sharp cheddar cheese.
