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In a medium pot, heat the olive oil over medium heat. Add the garlic, carrots, and onion and cook, stirring occasionally, until softened, 4 to 5 minutes.
Pour the tomatoes and their juices into a large bowl and use your hands to gently squish/smush the tomatoes so that the juices are released and they are all broken up.
If using tomato paste, add it to the vegetables in the pot and stir until toasted and fragrant, 1 to 2 minutes. Add the tomatoes and their juices and stir to combine.
Add the oregano (or other dried or fresh herbs), sugar, salt, and pepper. Reduce the heat to low and simmer, uncovered, for 45 minutes, stirring occasionally.
Stir in the parsley and taste, adding more salt and pepper if desired.
Toss the pasta with some marinara, then spoon more sauce on top. Sprinkle with parmesan and more parsley.