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1
In a medium sized saucepan, heat the olive oil over medium heat.
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2
Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
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3
Add the oregano and carrot, and cook 5 minutes more, until the carrot is quite soft.
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4
Add the tomatoes and bring to a boil.
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5
Lower the heat and simmer for 30 minutes until flavor has developed.
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6
Season with salt and serve.
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7
Directions for Pasta:
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8
Mound the flour in the center of a cutting board.
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9
Make a well in the middle of the flour, add the eggs.
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10
Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.
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11
As you incorporate the eggs, keep pushing the flour up to retain the well shape.
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12
The dough will come together when about half of the flour is incorporated.
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13
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky.
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14
Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic.
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15
Continue to knead for another 3 minutes.
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16
Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
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17
Pass through fresh pasta machine with a spaghetti attachment.
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18
Reserve on a plate dusted with finely ground semolina.
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19
Directions for Pasta and Finishing
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20
Heat a large pot of water to boil, make the water salty like the sea.
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21
Heat a medium sized saute pan with extra virgin olive oil, garlic and peperoncino.
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22
Cook until fragrant, then add 3oz. of San Marzano tomato sauce.
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23
Drop pasta into water and cook for 30 seconds then add to the saute pan with the tomato sauce.
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24
Add 2oz. of the water that the pasta cooked in and turn the heat down to low.
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25
Keep tossing the pasta and the pasta should take in the tomato sauce and slowly start to change color.
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26
Start tasting the pasta and cook until desired doneness and flavor profile, if not done yet keep adding small increments of the pasta water to achieve proper consistency.
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27
Add cheese, basil leaves, extra virgin olive oil season to taste and toss vigorously.
