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Drain tomatoes, reserve 1 cup juice. Crush tomatoes with back of spoon, set aside. Heat oil in saucepan on medium-low; add onions, carrots, and garlic. Cook and stir approx 10 minutes or until onions and garlic are wilted. Add tomatoes, reserved juice, and remaining ingredients. Cover, cook on medium heat for 15 minutes, stirring once. Remove cover, simmer 45 minutes, stirring occasionally.
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies