Place a large pot of water on the stove and heat to a boil.
As the water heats, heat about 2 tablespoons of olive oil in a large sauté pan. Add in the pancetta and cook 2 to 3 minutes to render the fat a little bit. Add the garlic and stir until it starts to soften, but not brown. Toss in the tomatoes, squash, kale, and peppers. Cook 6 to 8 minutes, until the tomatoes burst, the kale wilts a bit, and the squash and peppers are tender. While the vegetables cook, put the pasta in the boiling water and cook according to package instructions.
Before draining the pasta, remove 1 cup of pasta water from the pot and reserve. Drain pasta and add to the pan of vegetables. Add salt and pepper to taste. Stir in ½ cup of the reserved pasta water, cook pasta and sauce together for a couple of minutes, stirring to combine, adding more reserved pasta sauce if desired. Toss in the fresh basil just before serving and with freshly grated Parmesan cheese.
Any summer vegetable can be used in this dish – corn, green beans, sweet onion, fennel, and broccoli rabe are all delicious additions. Omit the pancetta and cheese for a delicious vegan variation.