Cook the spaghetti al dente in plenty of boiling, lightly salted water.
Clean or peel the vegetables, roughly dice and sauté in a large pan in a little hot olive oil over medium heat. Add the tomatoes and simmer until the vegetables are cooked through but still have a bite. Peel 2 to 3 cloves of garlic and squeeze. Season everything with a little salt, a few turns of colored pepper from the mill and Italian herbs.
Drain and drain the spaghetti, serve with the vegetable and tomato mixture and garnish with a few basil leaves. Sprinkle some pasta cheese on top to taste.