Summer pasta dish for July 4th weekend

Rigatoni with Grilled Peppers and Spinach, sprinkled with Parmesan and Basil

Cook a pound of pasta as usual. Set aside half a cup of the pasta water. Cut 1 yellow and 1 red pepper and 1 red onion into thin round slices. Grill with olive oil and a sprinkle of salt. After the veges. become tender, toss them into the cooked pasta. Add a Tbsp. of basil leaves and a bunch of baby spinach. Add a Tbsp. of olive oil. If you need some sauce, take a few vine-ripened tomatoes, cook them until most of the water dries out, add salt to taste, then add to the pasta bowl. Finally add 1 more Tbsp. of basil leaves and sprinkle about 1/2 cup of fresh, grated Parmesan. Serve hot.