Trim and wash the vegetables. Chop the garlic coarsely with the carrot, the celery, the pepper and fry lightly until soft in a clay pot with oil. Once the chopped mix is golden, add the peas, the tomatoes and after a minute or two, add a ladle of warm water.Reduce the sauce over a low heat, add a vegetable stock cube, a pinch of salt and a grind of pepper, a generous smudge of oregano and the white wine. Let the sauce thicken slowly, covered, over a gentle heat.In the meanwhile cook the pasta al dente in plenty of salted boiling water. Mix it in a bowl with some grated pecorino and parmesan, then sprinkle some sauce over it and continue pouring alternating, the cheese and the sauce. Mix well, allowing the sauce to cling to the pasta, then serve warm.