In a pot or pan, heat the extra-virgin olive oil over medium heat. Add the carrot, celery, onion, and a pinch of salt. Sauté until the vegetables are soft and lightly browned, about 5-7 minutes.

Pour in the red wine, scraping the bits stuck to the bottom of the pot. Allow the wine to simmer for 2 or 3 minutes, or until it has nearly evaporated.

Stir in the tomatoes and parsley, then reduce the heat. Allow the sauce to simmer for 5-7 minutes, stirring occasionally.

Meanwhile, cook the pasta according to the package instructions. Once cooked, use tongs to transfer the pasta directly from the water to the saucepan, allowing a bit of the water to drain off.

If the sauce appears too watery, don't worry—it will thicken as the pasta absorbs it. If the sauce seems too thick, add about half a cup of the pasta cooking water to adjust the consistency.

Finish the dish with a drizzle of olive oil, a sprinkle of fresh parsley, and a pinch of sea salt to taste.