1 tablespoon canola oil
1 (4-pound) bone-in pork butt shoulder roast
Kosher salt and freshly ground black pepper
2 stalks celery, chopped
2 carrots, chopped
1 medium onion, chopped
2 (15-ounce) cans diced tomatoes
1 tablespoon chopped garlic
1/2 (6-ounce) can tomato paste
1 (16-ounce) package penne
3 fresh basil leaves, for garnish
2 tablespoons grated Parmesan, for garnish