Heat a pan with hot water and add salt and 1 tsp oil in it.

Once the water becomes hot add pasta in it and boil it for 8-10 minutes till al dente, that means cooked just perfectly, not too soft nor hard.

Strain the pasta and add cold water in it so that the pasta doesn't stick to each other.

Add butter and Olive oil in a large pan and melt over medium-high heat. Add garlic and cook for a minute, stirring occasionally, and then add chopped onions and saute until nicely browned.

Now add tomatoes and cook them for 5 minutes till they are softened and mushy.

Add oregano, salt, and freshly ground pepper in the above mixture and mix it well.

Transfer it in a bowl and set aside to cool.

Once cooled puree the pasta sauce in a blender and keep it aside in a bowl. in a blender

Now add the beetroot puree in the pasta sauce and mix it well.

(For beetroot puree boil beetroots in pressure pan till 4 whistles and once it is cooled peel the skin and puree it in a blender).

Heat the pan again and add little olive oil and the beetroot puree and pasta sauce and cook on a medium flame for 2 minutes.

Now a and cooked pasta in it and toss it gently so that the pasta doesn't break.

Finally, add fresh cream in it and toss it well till all the sauce has been incorporated well in the pasta. Season it with salt, grated cheese, and freshly torn basil.

Serve this pasta hot with a drizzle of olive oil and garlic bread or crostinis.