Heat olive oil in a medium saucepan over medium-high heat.

Add chopped onions, carrots, and celery to the saucepan and mix well.

Cook for 5 minutes, or until the vegetables are crisp-tender, stirring occasionally.

Stir in the diced tomatoes with their juice and the basil.

Reduce heat to low and simmer for 20 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta according to package directions.

Drain the cooked pasta.

Pour the sauce into a blender or food processor container.

Cover the container and pulse several times to coarsely chop the sauce mixture. (Do not puree.)

Serve the sauce over the cooked pasta.