Spaghettini alla Chitarra with Bottarga

Ingredients

• 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