Bring a large pot of salted water to a rolling boil over high heat. Add your favorite pasta and cook it al dente according to the package directions, usually around 8-10 minutes. Before draining, reserve ¼ cup of the pasta water to help create a sauce later. Drain the pasta and set it aside while you prepare the sautéed vegetables.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add the halved zucchini to the skillet and sauté them for about 5-7 minutes, turning occasionally until golden and slightly tender. The zucchini should retain a slight crunch. Once done, remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil if needed, and toss in the halved cherry tomatoes and minced garlic. Stir and cook for about 3-4 minutes, allowing the tomatoes to soften and burst, infusing the oil with flavor. The garlic should be fragrant but not browned; add your Italian seasoning and chili flakes.

Pour in the reserved pasta water, stirring to combine. Let the mixture simmer for an additional 2-3 minutes over medium heat, helping to intensify the flavors of the sauce. You’ll notice the sauce slightly thickening.

Add the cooked pasta directly to the skillet, along with the sautéed zucchini. Gently toss everything together until the pasta is well-coated in the sauce. Sprinkle in the grated Parmesan cheese, mixing until it melts into the dish.

Plate your Tomato Zucchini Pasta while it’s hot, garnishing each serving with extra Parmesan and fresh basil leaves for an aromatic finish.