Follow these steps to bring this aromatic dish to life, transforming simple ingredients into a meal that feels like a warm hug:

1. Begin by cooking the pasta according to the package instructions. Once al dente, reserve 1 cup of pasta water and drain the rest.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. This always reminds me of the countless hours spent in Nonna Rosa’s kitchen, where the scent of garlic was a constant companion.
4. Add the ground cumin, garam masala, turmeric, and red pepper flakes, stirring to combine. Let the spices toast slightly, about 1 minute, to release their full flavor.
5. Pour in the diced tomatoes, including the juice, and bring to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Reduce the heat to low and stir in the coconut milk. Season with salt and pepper to taste, adjusting the seasoning as you would when cooking for a family feast.
7. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
8. Once well combined, remove from heat and garnish with fresh cilantro and, if desired, a sprinkle of grated Parmesan cheese.
9. Serve immediately, sharing the joy and comfort this dish brings, as if welcoming guests to your own family table.