Heat ghee or oil in a pan and saute the garlic. Add the chopped onions and saute till they turn pink.
Add tomatoes and cover till cooked. Add salt and black pepper powder along with the herbs and fry till cooked.
Once cool, grind the sauce mix and strain the pulp. To this, stir in the cream.
Heat oil in a pan and saute the sliced onions till pink.
Add bell peppers and cook till slightly soft. Add sweet corn, olives and seasoning. Adjust salt since the sauce also has salt.
Boil the pasta till al dente or according to packet instructions. Drain and rinse under cold water. Drain again.
In a pan, mix the vegetables, pasta and sauce. Heat it just a little and toss well to mix properly.
Garnish with olives and a coriander sprig.