Bring a large pot of salted water to a boil. Preheat the oven to 450.
Place the squash and tomatoes on a baking sheet and toss with a drizzle of olive oil, salt and pepper. Roast for 10-15 minutes.
While the vegetables are roasting, cook the pasta per package directions.
Make a garlic salt past by mincing the garlic with the salt, by pressing on it with the flat side of your knife. Scoop into a large bowl.
Add the oil, pepper flakes and capers to the bowl.
When the pasta is done, drain it and add to the bowl.
When the vegetables are finished scrape them into the bowl.
Toss everything together, taste and adjust the salt and pepper.
Serve with the fresh grated Parmesan cheese and some fresh ground black pepper.