Spaghettini alla Chitarra with Bottarga

• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1/2 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice)
• 3 garlic cloves, thinly sliced
• 1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces
• 1/4 cup whole flat-leaf parsley leaves
• 1/4 cup basic tomato sauce, recipe follows
• 1 pound spaghettini (reserve 1 cup cooking liquid)
• Bottarga, for grating
• 1/4 cup toasted bread crumbs
• Pinch chili flakes
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely grated
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

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.
6. Toss over high heat for 1 minute.
7. Divide the pasta evenly among 4 heated bowls.
8. 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.
9. In a 3-quart saucepan, heat the olive oil over medium heat.
10. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12. Add the tomatoes and juice and bring to a boil, stirring often.
13. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
14. Season with salt and serve.
15. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

kosher salt, extravirgin olive oil, chile, garlic, tomatoes, flatleaf, tomato sauce, spaghettini, bottarga, bread crumbs, chili flakes, extravirgin olive oil, onion, garlic, thyme, carrot, tomatoes, salt

Taken from www.foodnetwork.com/recipes/mario-batali/spaghettini-alla-chitarra-with-bottarga-recipe.html (may not work)