Cook pasta according to package directions. Heat butter in saucepan, sauté onions, celery, and carrot until onions are transparent. Purée tomatoes in blender. Add the tomato purée, basil, white pepper to onion mixture. Cover and simmer for about 30 minutes. Add the heavy cream. Stir, and remove from heat. Stir in olive mix and serve over pasta. Top with Parmesan cheese.
* Original recipe can be found on the Tastebook website.