Heat olive oil in a saucepan over medium heat and sauté garlic, carrots and onions for 10 minutes. Add in tomatoes, balsamic vinegar, salt, pepper, and red pepper flakes. Simmer on medium-low heat for 30 minutes, stirring occasionally and breaking apart tomatoes with a wooden utensil throughout cooking process. Mix in fresh herbs, turn off heat and allow to sit for five minutes. Sauce can be stored in refrigerator for up to 1 week.

In a large skillet, heat olive oil over medium heat. Add anchovies and kale, sauté for 5 minutes. Add olives and tomato sauce and cook for 5 minutes. Turn heat to low, and add cooked spaghetti to skillet with sauce, stirring to coat pasta. Serve with parmesan cheese and fresh basil.