Bring water to a boil for pasta.

Cook pasta according to package directions.

Dice bacon and fry in a large saucepan or frying pan until browned and crispy.

Remove bacon and set aside.

Drain most of the bacon grease, leaving some in the pan.

Add olive oil to the pan over medium heat.

Add crushed garlic and sauté for 1-2 minutes, being careful not to burn.

Add chopped onion and sauté until tender.

Add crushed tomatoes and sauté until about half of the liquid has evaporated, stirring to deglaze the pan.

Add summer squash and zucchini to the pan.

Toss with the rest of the ingredients.

Sauté and stir until the squash begins to soften.

Add butter and mix into the vegetables.

When the vegetables are tender to your liking, remove from heat.

Add the cooked crispy bacon, chopped basil, and parmesan cheese.

Toss everything together.

Plate the pasta individually or in a large serving bowl.

Top the pasta with the squash mixture.

Sprinkle with extra parmesan cheese.

Serve with a green salad and some garlic bread.