Spaghettini alla Chitarra with Bottarga

Ingredients

• 0.3 cup bread crumbs toasted
• 56 ounce tomatoes whole crushed peeled canned
• 0.5 medium carrots finely grated
• 1 pinch chili flakes 
• 0.3 cup flat-leaf parsley leaves whole
• 3 tablespoons thyme leaves dried fresh chopped
• 3  garlic cloves thinly sliced
• 4  garlic cloves peeled thinly sliced
• 0.5  to 1 habanero chile seeded thinly sliced use rubber gloves to seed and slice
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin for drizzling
• 1  onion spanish
• 4 servings salt 
• 1 pound spaghettini reserve 1 cup cooking liquid
• 0.3 cup sun-dried tomatoes cut in 1/2-inch pieces
• 4 servings bottarga for grating

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2. In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes.
3. Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.
4. Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes.
5. Drain the pasta and add it to the tomato mixture. Toss over high heat for 1 minute. Divide the pasta evenly among 4 heated bowls. Grate bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle of olive oil.
6. In a 3-quart saucepan, heat the olive oil over medium heat.
7. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
8. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
9. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.