In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes. Reserve ½ cup of cooking water.

In the meantime, in a large and deep-frying pan over medium heat pour the oil and heat up. Add the onions and sauté for 4-5 minutes until soft. Then add the tomato juice along with the cinnamon, reduce the heat to low and simmer for 15 minutes.

Add to the sauce ¾ of the grated dry Anari cheese along with pepper, give it good stir and simmer for further 5 minutes.

Strain the pasta and return to the saucepan with the tomato sauce. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.

Serve in a deep dish and add the remaining of the grated dry Anari cheese, toss and serve.