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Boil pasta in water with salt and a little oil until al dente.Drain and reserve some pasta water.
Heat olive oil in a pan on low–medium flame.
Add finely chopped garlic and sauté until aromatic.
Add finely chopped onion and sauté until soft and translucent.
Add chilli flakes and oregano, mix well.
Add reserved pasta water first and let it heat for a few seconds.
Add boiled sehgaphati and toss well.
Add fresh coriander leaves after adding pasta and mix gently.
Transfer to a plate and grate cheese on top at the time of plating.