Thinly slice the onion into rings, cut the celery into pieces not too small, and the sun-dried tomatoes into strips.
In a pan, over low heat, heat up the extra virgin olive oil with the Tropea onion. When it is browned, add the celery and toss it for a couple of minutes, just enough time to make it flavor, but keeping it crisp.
Turn off the heat and add the sliced sun-dried tomatoes.
Cook the Basil Fettuccine Filotea in plenty of salted boiling water, taking care to remove the starch that rises to the surface with a skimmer and set it aside.
Add the water kept aside, turn off the heat and stir in the cheese, so as to amalgamate the starch and form a light cream.
Serve hot and enjoy!