Boil pasta of choice, according to package directions.  Meanwhile, chop veggies in large chunks, (all except tomatoes) saute in a preheated skillet, with olive oil. Saute for approximately 5 minutes to keep veggies crisp and nutrient dense. Remove from heat.

In a medium sized bowl, mix canned tomatoes (with juices), fresh tomato (needs to be diced), parsley, oregano, basil, salt, pepper, and if a thicker sauce is desired you can add 1 tablespoon of cornstarch at this time. Be sure to thoroughly mix flour into ingredients. Add to skillet with veggies, simmer on low for about 10 minutes to thicken sauce.  Pour over pasta, serve with side salad of dark leaf lettuce and dried cranberries, and sliced apples as well.