Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve ½ cup of the pasta cooking water. Set the drained pasta aside.

Sauté the Zucchini: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and cook for 3-4 minutes on each side, or until the zucchini is golden brown and tender. Once cooked, remove the zucchini from the skillet and set it aside.

Cook the Tomatoes and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for approximately 30 seconds, or until fragrant. Next, add the halved cherry tomatoes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Combine the Ingredients: Return the cooked zucchini to the skillet with the tomatoes. Add the cooked pasta and toss to combine all ingredients. If the mixture appears dry, incorporate a small amount of the reserved pasta water to achieve a smoother consistency.

Add Basil and Season: Stir in the chopped fresh basil, and season the dish with salt, black pepper, and red pepper flakes (if desired). Toss everything together to ensure the flavors are evenly distributed.

Serve: Transfer the pasta to a serving dish. If desired, garnish with grated Parmesan cheese. Serve warm and enjoy.