Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion, garlic, celery, and carrot to the pan. Cook forabout 5-7 minutes until the vegetables are soft and translucent.
Stir in the tomato paste and cook for another 1-2 minutes.
Add the chopped tomatoes to the pan along with salt and pepper to taste. Stir well to combine.
Lower the heat to medium-low and simmer the sauce for about 20-25minutes, stirring occasionally, until it thickens and the flavors meld together,
Add chopped fresh basil leaves to the sauce during the last few minutesof cooking. Adjust seasoning if needed.
Meanwhile, bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Reserve about 1 cup (250ml) of pasta cooking water, then drain the pasta.
Add the drained pasta to the pot with the Pomarola sauce.
Toss gently to coat the pasta evenly with the sauce. If the sauce is toothick, add some of the reserved pasta cooking water to loosen it.
Divide the pasta with Pomarola sauce among serving plates or bowls.
Serve hot, optionally topped with grated Parmesan cheese and additionalfresh basil leaves.
Enjoy this comforting and flavorful Italian pasta dish!
