Pasta with Tomato Sauce and Carrots

Cook spaghetti according to package directions in a pot of boiling salted water until al dente.

Rinse tomatoes, quarter, remove stalk and dice.

Peel carrot and cut or slice into 8 cm (approximately 3 inches) long pins.

Peel shallot and garlic and finely dice both.

Blanch carrots in a pot of boiling salted water for about 1 minute. Drain, rinse with cold water and drain. Heat 3 tablespoons oil in a pan, add carrots, fry briefly and then add dripping wet spaghetti to the pan, stir and season with salt and pepper.

Heat remaining oil in another pan, fry shallots and garlic, add tomato and seaon to taste with salt and pepper.