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Farmer's-style spaghetti with garden vegetables and olive oil is rustic Italian cooking. A vegetarian mediterranean dish that's fresh, healthy, and ideal for family dinners on a budget.
Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente, about 9–10 minutes. Reserve 1/2 cup pasta water, then drain.
While pasta cooks, heat 2 tbsp olive oil in a large sauté pan over medium-high heat. Add zucchini, eggplant, and bell pepper; sauté for 6–7 minutes until vegetables are soft and lightly browned.
Reduce heat to medium. Stir in red onion and minced garlic. Cook for 2–3 minutes, stirring, until onions are translucent but not browned.
Add cherry tomatoes, salt, and black pepper. Cook, stirring often, until tomatoes just start to burst and form a sauce, about 3 minutes.
Add drained spaghetti to the pan with vegetables. Drizzle remaining olive oil and toss everything together, adding a splash of reserved pasta water as needed for moisture. Heat through for 1 minute, then remove from heat and fold in fresh basil. Serve immediately.
