Place the carrots, shallots, garlic, parsley, capers, pine nuts and crushed red pepper flakes along with a generous pinch of salt and pepper in the bowl of a food processor and process, until finely chopped. Heat the olive oil in a large heavy skillet over medium heat. Add the vegetable mixture, cover and cook until just tender stirring occasionally, about 5 minutes. Add the anchovies to the processor bowl and chop finely almost to a paste. Add the anchovies and white wine to the pan with the vegetables and cook uncovered until the wine evaporates stirring occasionally, about 6 minutes. Remove the pan from the heat and flake the tuna into the pan along with the raisins. Drain the penne, reserving about a 1/2 cup of the starchy pasta water, and add the pasta to the pan stirring to coat, completely. If the sauce seems dry, add some of the reserved pasta water, a couple tablespoons full at a time, until it’s the consistency you prefer. Transfer the contents of the pan to a large serving bowl and add the parmesan cheese, basil and oregano. Toss well and serve hot.