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Cut onion, bell pepper, eggplant, carrot and zucchini into small pieces. Put all the vegetables in a pan and add the extra virgin olive oil, the garlic clove and a pinch of salt to taste. Stir with a wooden spoon and simmer for 5 minutes.
Add the tomato passata and cook for about 15 minutes on low heat, with a lid on.
Bring plenty of salted water to a boil to cook the pasta. When the water boils, add the pasta of your choice. When ready, drain and put in a serving bowl with the Ortolana sauce, mixing well to combine the vegetables with the pasta. Serve