Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the sliced zucchini and cook for 3–4 minutes on each side until golden brown and tender. Set aside.

In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds, then add the cherry tomatoes. Cook for 5–7 minutes until they soften and release their juices.

Return the zucchini to the skillet with the tomatoes and garlic. Add the drained pasta, tossing gently. If the mixture is dry, add some reserved pasta water to reach the desired consistency.

Stir in the chopped basil and season with salt, black pepper, and red pepper flakes to taste. Toss well to blend the flavors.

Serve warm, garnished with grated Parmesan cheese if desired.