Bring a large pot of salted water to a boil.

Core the tomatoes and score an 'X' on the blossom end.

Blanch the tomatoes in the boiling water for 20-25 seconds, then remove with a slotted spoon.

Add pasta to the boiling water and cook according to package directions.

Cool and peel the blanched tomatoes under cold running water.

Cut the tomatoes into thick wedges and reserve.

Heat olive oil in a large saute pan over high heat.

Add zucchini and summer squash to the hot pan and cook, stirring until browned, about 4-6 minutes.

Add scallions, onion, and minced garlic to the pan.

Reduce heat and cook for another 2-3 minutes, stirring often.

Add the mushrooms, reserved tomatoes, basil, salt, pepper, and cayenne to the pan.

Bring the mixture to a boil, then immediately cover and simmer for 2-3 minutes.

Remove the lid and adjust seasonings to taste.

Drain the cooked pasta and transfer it to a serving bowl.

Spoon the sauce over the hot pasta.

Garnish with freshly grated parmesan cheese.