Grilled Summer Vegetable Pasta

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Kosher salt

One 28-ounce can whole tomatoes in juice 

2 tablespoons olive oil 

1 small clove garlic, minced 

Pinch crushed red pepper flakes 

Kosher salt and freshly ground black pepper 

1 sprig fresh basil plus 2 tablespoons chopped

1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped 

1 medium orange or red bell pepper, sides cut off from the core 

1 medium yellow squash, trimmed and cut lengthwise into 4 planks 

1 medium zucchini, trimmed and cut lengthwise into 4 planks 

1/2 red onion, sliced 1/4 inch thick 

1 pound penne pasta

Shaved or grated Parmesan, for topping