Fill a large pot with water and a pinch of salt and bring to a boil.
While the water is boiling, prep your veggies. Mince the garlic and chop the onion, zucchini, tomatoes and red pepper.
The water should be boiling now. Add your pasta and cook until it is al dente. Drain the pasta in a colander.
In the same pot that you cooked the pasta, add the garlic and cook for 30 seconds. Add the onions and cook until translucent or starting to caramelize.
Add the tomato paste and the 2 tbsp of water. Mix well with the onions. Then add the salt, pepper, oregano and red pepper flakes and mix well, cooking for another 2 minutes.
Add the tomatoes to the pot and mix well. Allow the flavors to meld and cook together for a few minutes, then add the zucchini and roasted red pepper. Let that simmer for a few minutes, until the zucchini is cooked.
Add the pasta, brown sugar, nutritional yeast, capers and basil and mix well. Let the pasta warm in the sauce, then serve! Add extra basil and nutritional yeast to serve if desired.