Heat a large, wide saucepan with 6 cups water. Add 2 pinch salt, 3 drops oil and bring it to a boil. Add the macaroni pasta and cook till Al dente or or till soft according to your preference.
Drain the cooked pasta into a colander and pour cold water on it to stop the pasta from cooking further. Keep aside for the excess water to drain completely.
Chop the onion, ginger and green chili finely and keep aside.
Heat a pan with oil. Add mustard seeds and let it splutter. Add urad dal, broken dry red chilies and roast till golden brown for a few seconds.
Add chopped onion, ginger, green chili and curry leaves and cook for 2-3 mins over low flame till the onions become translucent.
Add tomato sauce, salt and cook for 1 more minute.
Add cooked pasta and cook for 1-2 minutes by tossing well so that the pasta gets coated well.
Serve piping hot.