In a heavy saucepan or skillet large enough to hold the pasta later on, gently sauté the onion, garlic and carrot in the oil over medium heat until the vegetables are wilted but not starting to brown, about 10 to 15 minutes. Chop the anchovy fillets and add them to the vegetables together with half the minced parsley. Cook, stirring and pressing the anchovies with a wooden spoon, until they have melted into the sauce, about 5 minutes.

Raise the heat slightly to medium or medium-high and add the tomatoes and oregano. cook rapidly, stirring frequently, until the tomato juice has evaporated and the tomatoes are reduced to a jam, about 20 minutes. Taste for seasoning.

While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta until tender but still firm. Drain the pasta and turn into the sauce. Remove from the heat and toss to coat the pasta with sauce. Sprinkle with the remaining parsley and serve immediately passing the pepper mill at the table.