First of all prepare the broth: put the water in a saucepan with the vegetables (cleaned and cut into large pieces) and a pinch of salt; bring to the boil and simmer for a good hour. In the meanwhile, heat 3 spoonfuls of chilli oil in a large (it will have to contain the spaghetti) heavy-bottomed frying pan and add the cloves of garlic, crushed lightly with the flat of a knife; when they have turned golden brown, remove them and tip in the Bombolini tomatoes (previously drained of their water). Cook for a couple of minutes, then add the capers and leave to simmer for another 5 minutes. Now use a slotted spoon to remove the tomatoes and capers from the pan – leaving the liquid – and set them aside in a bowl. Put the raw spaghetti into the pan and “toast” them for a few seconds. When the liquid begins to dry up, add a little broth at a time until it covers the pasta and continue cooking as if it were a risotto. Stir frequently, especially during the first few minutes, so that the spaghetti don’t stick together, and gradually add broth as it is absorbed by the pasta. While the spaghetti are cooking, cut the sun-dried tomatoes into strips. When the pasta has almost reached the “al dente” phase and the broth has been absorbed, add the strips of sun-dried tomato and the tomatoes and capers you set aside, and cook for another couple of minutes. Then turn off the heat, add the grated pecorino cheese, mix well and garnish with the fresh basil leaves coarsely torn up by hand.