Cook the pasta in a pot with plenty of boiling water and salt.
Drain the tomatoes so that only their pulp remains. The juice of the tomato can reserve it for another elaboration. Take special care to remove all the seeds.
Heat the oil, over medium heat / high, in a pan, along with the garlic and let it cook until the garlic is golden brown. Do not let it burn
Add onion, carrot and parsley, lower heat to medium and cook until soft, onion should be transparent, should not brown.
Lower the heat to its minimum power and add the tomatoes, basil and salt to taste. Let cook for 20 or 25 minutes, until a thick sauce forms.
Remove from the heat, let cool slightly so that the flavors of the sauce are integrated and pour over the pasta, mixing well.
Cheese lovers can add some good cheese on pasta.
