In a saucepan of water, cook the carrot and the onion for 5 minutes and add the parsley, the bay leaf and the tomato pulp. Cover, reduce heat and cook for a further minute, mixing from time to time.
Remove from heat, take out the bay leaf and add the cheese mixing well.
Cook the pasta following the instructions on the package and drain.
Reduce the sauce to the consistency of a puree, then add the pasta and oil. Dilute with some water if necessary.
