1. Heat oil in medium saucepan; add celery, carrots, onions and garlic; sauté until vegetables are tender, 2 minutes.
2. Mix cornstarch and 2 Tbsp. broth; set aside.
3. Add remaining broth and undrained diced tomatoes to vegetable mixture; bring to a boil, reduce heat and simmer for 10 minutes.
4. Meanwhile cook angel hair pasta, drain and keep hot.
5. Add cornstarch mixture to sauce and continue cooking for 1 minute, stirring. Serve over pasta. Garnish with basil.