Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of your favorite pasta, such as rotini or penne, and cook according to package instructions until al dente, which typically takes about 8-10 minutes. Just before draining, reserve ½ cup of the pasta water to ensure your Tomato Zucchini Pasta remains creamy and flavorful.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for 3-4 minutes on each side until golden brown and tender. Keep an eye on it—perfectly cooked zucchini should have a slight crunch. Once done, remove it from the skillet and set aside.

In the same skillet, pour in the remaining tablespoon of olive oil. Add 3 cloves of minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it. Toss in the 2 cups of halved cherry tomatoes, along with a pinch of salt, and cook for 5-7 minutes until they soften and release their juices, creating a luscious sauce base.

Return the sautéed zucchini back to the skillet with the tomatoes and garlic. Carefully stir in the drained pasta, allowing the ingredients to meld together. If the mixture seems dry, gradually add some of the reserved pasta water until you achieve your desired consistency.

Sprinkle in ¼ cup of chopped fresh basil and season the dish with salt, black pepper, and optional red pepper flakes to taste. Give everything a good stir to ensure all the flavors blend beautifully.

Transfer the piping hot Tomato Zucchini Pasta to a serving dish. If desired, garnish with grated Parmesan cheese for an extra layer of richness. Serve immediately while it's warm.