Cook the pasta according to package directions. Drain and keep warm.
While the pasta cooks, prepare the vegetables. Coarsely chop the onions, dice the tomatoes, peel and finely chop the garlic. Cut the bell peppers into halves, remove the seeds, cut off the membranes, then coarsely chop. Chop the basil leaves as well. If fresh basil leaves are not available, substitute about one teaspoonful of dried basil.
Flake the tuyo or chop them if you want them to be almost invisible.
Heat the olive oil and butter together in a sauce pan. Add the garlic and cook just until fragrant. Add the rest of the ingredients, season with salt and pepper, and cook for a few minutes or just until the vegetables start to soften. Add the cooked pasta to the tuyo and vegetables and toss to coat the pasta evenly.
Serve with grated cheese on the side.