Cook the spaghetti in boiling salted water until al dente (cooked but still firm to the bite).
While the spaghetti is cooking, heat the olive oil in a large pan. Add the garlic, tomatoes and the contents of the sachet of KNORR Tomato Base Dry Cook-in-Sauce. Stir to combine.
Cook for 5 minutes, or until the tomatoes soften and release some of their juices.
Stir in the water and cook for a further 5 minutes, or until the sauce has reduced and thickened.
Quickly drain the pasta and add it to the sauce. Toss well for 1-2 minutes so the pasta finishes cooking and absorbs the flavour of the sauce.
Add the olives, green peppers and cabbage, plus another small splash of water, if needed. Toss until the olives and peppers are just soft and you’re left with a rich sauce.
Garnish with the cashew nuts and serve immediately.