Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   olive oil
   1                    onion -- sliced
   1      clove         garlic -- sliced
   2                    carrots -- peeled and
                         -- cut in thin strips
   1                    red bell pepper -- cut in thin strips
  10      ounces        Roma tomatoes -- peeled and chopped
                        or
   1      can           Roma tomatoes -- drained and chopped
   1      tablespoon    dried oregano
          dash          salt
   2      tablespoons   Italian parsley -- chopped
   1      tablespoon    fresh basil -- chopped
     3/4  cup           parmesan cheese -- freshly grated
   1      pound         pasta -- uncooked

Preparation:

In a large frying pan over high heat, warm 2 tablespoons of the extra virgin olive oil. Add the onion and garlic and saute until beginning to soften, 3-4 minutes. Add the carrot and bell pepper strips and continue cooking over high heat a few minutes longer. Add the tomatoes, oregano and salt to taste and reduce the heat to low. Cook uncovered, stirring occasionally, until the liquid evaporates and the vegetables are tender, 10 minutes longer. Meanwhile cook you choice of pasta until almost al dente. Drain and add to the sauce in the frying pan. Finish cooking over high heat, stirring constantly, for 1-2 minutes. Turn off the heat and mix in the remaining 2 tablespoons oil. Transfer the pasta to a warmed serving dish. Sprinkle with the parsley and basil and serve at once. Pass the Parmesan cheese at the table, if desired.