To boil the pasta: In a large pot, bring 4 cups of water to a boil. Add salt, olive oil, and pasta. Cook until al dente. Drain and set aside.

 To prepare the tomato puree: Boil the tomatoes in a saucepan of water for 2 minutes. Remove them from the hot water and immediately plunge them into cold water to stop the cooking process. Once the tomatoes are cooled, peel off the skin and blend them to get a smooth tomato puree. Set aside.

 For the white sauce: In a skillet, heat olive oil and butter. Add all-purpose flour and cook until it becomes slightly golden. Gradually add milk while stirring continuously to avoid lumps. Cook until the sauce thickens. Add black pepper, salt, and cheese slices. Mix well until the cheese melts. Set aside.

 For mixing the vegetables: In a separate pan, heat olive oil and butter. Add garlic and oregano/herb mix, sauté until fragrant. Add onions and cook until they become translucent. Add green bell pepper, red bell pepper, and yellow bell pepper. Cook until the vegetables are slightly tender. Add the tomato puree, red pepper flakes, ground black pepper, salt, and tomato ketchup. Mix all the ingredients well and simmer for 5 minutes.

 Add the prepared white sauce to the pan with the vegetables. Carefully mix until all the ingredients are well incorporated. Let it simmer for another 2 to 3 minutes.

 Add the cooked pasta to the sauce and gently toss to coat the pasta with the sauce. Make sure all the pasta is heated through.

 Serve the restaurant-style pink sauce pasta in individual plates. You can garnish the pasta with fresh chopped basil or grated Parmesan cheese, according to your taste.