Bring a large pot salted water to boil, add pasta and cook as the label indicates. Reserve ½ cup cooking water – then drain.
Meanwhile heat the EVOO in a large Dutch oven or pot over med-high heat, add garlic and cook – stirring occasionally until golden (about 30 seconds).
Then add onions, bell peppers, mushrooms and ½ tsp salt. Cook until softened 3-4 min, add tomatoes, and continue cooking for another 5 min.
Add basil, pasta and the reserved cooking water to the sauce. Cook stirring occasionally until warm.
Drizzle each serving with EVOO and top with basil and Parmesan cheese.