INGREDIENTS
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1/4 cup extra-virgin olive oil
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1 Spanish onion, 1/4-inch dice
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4 garlic cloves, peeled and thinly sliced
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3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
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1/2 medium carrot, finely grated
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2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
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Salt
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Spaghetti, cooked al dente
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Whole basil leaves, for garnish
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Grated Parmesan, (optional)