Heat a heavy-based pan over medium-low heat.

Add a generous amount of extra virgin olive oil (enough to coat the base generously).

Add the finely chopped onion and celery. Sauté until the onion becomes translucent (about 5-7 minutes). Avoid browning.

Stir in the grated carrot. Continue cooking for another 5-7 minutes until all vegetables are soft and fragrant.

If using white wine, pour a splash into the pan. Allow it to evaporate, enhancing the aromatic depth.

Crush the peeled tomatoes by hand or use a blender for a smoother texture. Add them to the soffritto.

Simmer on low heat for 20-30 minutes, stirring occasionally. The sauce should thicken and caramelize slightly.

Tear fresh basil leaves (or chop parsley) and add them in the last 5 minutes of cooking. Tearing the herbs releases their essential oils, infusing the sauce with vibrant flavors.

Add salt and freshly ground black pepper to taste.

If the tomatoes are too acidic, balance the flavor with a pinch of sugar.

Stir in a final drizzle of olive oil before turning off the heat.

Cook your pasta according to the package instructions. Reserve a small cup of pasta water.

Toss the cooked pasta with the soffritto tomato sauce, adding a splash of pasta water if needed to coat the pasta evenly.

Plate the pasta and sprinkle with freshly grated Parmesan cheese. Garnish with a sprig of basil for presentation.