Classic Marinara over Celentani Pasta - I Feel Like Cooking

Ingredients

• 4 C cooked Celentani pasta
• 1 35 oz can Cento peeled Italian tomatoes
• 2 T tomato paste
• 1 ½ C water
• 2 large carrots diced small
• 2 large celery stalks diced small
• ½ C white or yellow onion diced small
• 1 C fresh basil leaves (cutting about half into chiffonade for serving, the other leave as a stalk to put in sauce)
• 2 t dried oregano
• ½ C good red wine
• 2 T olive oil
• 2 t Salt and ½ t pepper
• Fresh parmigiana regiano cheese garnish