Curry patch for pasta sauce v.1.01

I hate pasta. Love noodles, hate pasta. I always saw it as emergency food; nothing else is left, not even the money to buy some bread - dig up the pasta in far and high cupboard. However, there is something worse, a true gastronomic nightmare. Pasta sauce. Aside from diced canned tomatoes, mushy overcooked onions, soggy peppers, it's the sour-ey liquid in which it all floats. While nothing can rectify the state of the veggies, there is an easy way to bring the whole mixture to the level above edible, at least where taste is concerned.

Note: I don't measure out spices, so all quantities are guesstimations; feel free to use your intuition.

Curry patch (v.1.01)
Ingredients:
- 1 cup nasty sauce
- 2 cloves garlic, minced
- 1-2 tbsp soy sauce
- 1 tbsp rice vinegar
- few drops hot chili oil (optional, can use cayenne, tabasco or anything else spicy)
- 1 tsp fresh ginger, grated
- 1 tsp curry powder *
- 1 tsp thyme
- 1 tsp oregano **
- pinch of salt (optional, adjust to taste)
- dash black pepper

* the amount of curry is directly proportional to how much you like Indian food, but if it exceeds 2 teaspoons you risk not to taste anything else.
** to let you in on a little secret - I'm not even sure it was oregano. My spices are not labelled, so when I cook I just smell them and use what feels right.

Making:
- saute garlic and ginger in olive oil for a minute or two on medium heat (optional)
- mix all ingredients together
- heat in a saucepan on medium-low, stirring occasionally