Boil the pasta according to the instructions on the package. In recipe ready pasta rinse with water, You do as You like. And while cooking pasta, start the sauce. Chop the onion and garlic. Tomatoes in own juice I punch in a blender with a slice of ginger. You will need 1/2 Cup prepared tomato puree.

Separately, finely chop fresh herbs. Be sure to use all of the greens, as each species gives a unique aroma and flavor of the finished dish. Sun-dried tomatoes cut into not too fine.

In a saucepan, heat olive oil, gently stew the onions and garlic, add celery. Cook on low heat for a few minutes. I cook in a wok, and since the walls are thin, then prepared my dish faster.

To increase the fire to medium, add the parsley, tomatoes in own juice, tomato paste, slice of chili pepper if you like spicy. Cook, stirring, about 10 minutes. Chili peppers remove, pour the broth (the original recipe adds dry white wine), add a mixture of peppers and salt to taste. Cook for another 5-10 minutes, the sauce should be fairly thick. Add the pasta, gently stir, cook another minute. Sprinkle with chopped Basil and grated cheese (I used smoked cheese with Provencal herbs), mix and turn off the heat. Grated cheese also can be submitted separately, so that everyone can sprinkle the finished dish to your plate as desired.