Perciatelli with Ricotta Salata

Name: Perciatelli with Ricotta Salata
Ingredients: 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