Santa Barbara Napolitana Sauce

This is definitely worth a post: "nap" sauce that is the identical twin (but better) to that of the now defunct Strawberry Joe's. Garlic galore, incredibly creamy marinara, fresh sweet tomatoes, capellini. Michael has tried to reproduce what we enjoyed, but this time he made it happen. Anything to do with the Giants?

Marinara Sauce:

1 28 oz can of Muir Glen Organic chunky tomato sauce
1 large carrot, peeled and finely diced
1 quarter of a red (Spanish) onion, finely diced
1 quarter of a sweet white onion, finely diced
10 garlic cloves, minced
olive oil
oregano (1 Tblspn fresh, or 1/2 Tblspn dry)--Spanish or Italian
salt, pepper
red pepper flakes, 1 tsp

Add two tablespoons olive oil to a saute pan. Heat the oil, add the onions and carrots. Saute for 3 or 4 minutes until soft. Add garlic and oregano, saute 1 minute---don't let the garlic brown. Add the tomato sauce, and cook on low heat for 20 minutes. Add salt and pepper to taste, plus red pepper flakes. After cooking, take off heat, blend with a stick blender until smooth.

Fresh tomato: 3 to 4, summer ripe.
Garlic: 5 to 6 cloves, minced
Oregano, as above (1 tsp)

Slice the tomatoes into 6 or 8 pieces per tomato. Heat the garlic and oregano in olive oil--don't brown the garlic. Add the fresh tomatoes; cook until heated. Add a few tablespoons of marinara (above) and capillini (cooked for 4 to 5 minutes in salted water) into the saute pan with tomatoes. Toss together until well coated/ mixed. Heat serving bowls for 1 to 1.5 minutes.

The goal is to have minimal sauce on the pasta. There should only be enough to taste.