Perciatelli With Ricotta Salata

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1 tablespoon extra-virgin olive oil

2 slices pancetta, finely chopped (1 1/2 ounces)

1 medium onion, finely chopped

1 small carrot, finely chopped

1 small celery rib, finely chopped

1/2 cup dry white wine

One 14-ounce can peeled Italian tomatoes, chopped, liquid reserved

1 teaspoon tomato paste

Salt and freshly ground pepper

1 pound perciatelli or bucatini

1/4 pound ricotta salata, crumbled, or fresh ricotta

2 tablespoons chopped basil

1 tablespoon chopped parsley

1 small garlic clove, minced

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