Place a large wok over low-medium heat.
Add olive oil, curry leaves, and pandan leaves to wok - cook until fragrant.
dd cardamom, onion, garlic to wok, and cook until onions are soft.
Add turmeric, chili powder, curry powder, tomato paste and cook on low-to-medium heat for 2 minutes.
Add tomatoes, season with salt, and continue to cook on low-to-medium heat for 3 minutes or until the mixture is a thick paste-like consistency.
Add coconut milk, sugar, and any additional salt.
Add veggies and Italian seasoning. Simmer for 15 minutes until the mixture is reduced to a thick sauce and the color is slightly orange.
While the sauce cooks, bring 4 cups of water to a boil. Add pasta to boiling water and cook 2-3 minutes.
Pour sauce over the pasta and serve.