First off: cook pasta in salted boiling water until al dente – set aside.
Heat the olive oil in a medium sized saucepan OR cast iron pot, sauté the garlic, chilli and onion for a few minutes. Add the chopped tomatoes, herbs, balsamic vinegar and seasoning. Cook for about 10 – 15 minutes. Set aside.
Heat the next lot of olive oil in a wok or saucepan. Add the vegetables and stir fry until they are cooked, but still crunchy.
Chuck it in the cooked bowl of pasta; add the tomato sauce, stir, season and serve.