Preparing the vegetables
Peel the onions, a carrot, the garlic cloves, cut them into very small cubes.
Heat 2 tablespoons of oil in a sauté pan, add the vegetables, cook for 5 minutes, turning often, add the tomatoes, salt and pepper, mix and leave for 30 minutes on low heat. Peel the remaining vegetables and cut them into thin spaghetti, immerse them for 2 seconds in salted boiling water and drain them immediately, keep warm.
Finishing and dressing
To serve, place 2 tablespoons of hot sauce on plates, top with a mixture of vegetable spaghetti, drizzle with olive oil and sprinkle with grated cheese.