Spaghetti with Quick Pomodoro Basil Sauce
1 lb. spaghetti pasta
1/4 cup extra-virgin olive oil
1 sm. onion, finely minced
1/2 carrot, finely minced
2 cloves garlic, minced
1/8 tsp. red hot pepper flakes
2 cups Roma red tomatoes, peeled, seeded & chopped
1 cup tomato sauce
1 Tbsp. fresh basil, chopped
1 tsp. sea salt
1/2 tsp. freshly ground pepper
4 Tbsp. freshly grated Parmigiano Reggiano cheese
Bring a 10-quart pot of water to a boil. Add salt, then the pasta and cook until "al dente". Drain and reserve.
Heat olive oil in a 10-inch skillet. Add onion, garlic and red pepper. Cook for 5 minutes on medium heat. Add carrots and chopped tomatoes and heat through.
Add tomato sauce, salt and pepper. Simmer for 20 minutes. Taste for seasoning and add basil. Toss pasta with sauce. Serve with a sprinkling of cheese.