dice 3 cloves garlic and begin roasting in olive oil at medium heat in cast iron
cut up as much vegetable as you want, i usually go for some combo of broccoli, zucchini, spinach, kale, chard, red bellpepper, and corn. cook as timing dictates with each, i usually like my zucchini & pepper & corn seared some. the leafy greens let off a lot of water so sometimes good to cook those separately
for sauce
dice 3 cloves garlic and 1/4 of an onion & begin roasting both together at half heat in any pan, i use a ceramic nonstick
cube 2-3 tomatoes depending on size
once garlic & onion sufficiently roasted put in tomato sauce and stir occasionally whilst allowing it to thicken, lower heat to simmer once sufficiently thick
cook pasta until al dentΓ©, save some pasta water for thinning the tomato sauce, add strained pasta to cast iron with vegetables, stir well, then add sauce to this. and voila