Bring a large pot of water to a boil. Season it generously with salt, it should taste lightly salty. Cook the pasta according to the package directions until al dente. Before you drain it, scoop out about 1/3 cup of the starchy pasta water and set it aside. Drain the pasta and set it aside.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced garlic and cook for 60 seconds, stirring, until it just starts to turn golden. Watch it closely so it does not burn.

Add the zucchini to the skillet, season with 1/4 teaspoon of the salt and the black pepper, and cook for 4 to 5 minutes, stirring occasionally, until the zucchini is just tender and has a little golden color on the edges.

Add the cherry tomatoes, red pepper flakes if using, and the remaining 1/4 teaspoon salt. Stir to combine. Cook over medium-high heat for 5 to 6 minutes, stirring occasionally. Press gently on the tomatoes with a wooden spoon once they start to blister and soften. This breaks them open so the juices release and build the sauce right in the pan. Keep cooking until most of the tomatoes have burst and the liquid is slightly thickened.

Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together with tongs over medium heat for about 1 minute so the pasta is well coated. If the sauce looks too thick, add a splash more pasta water.

Remove from heat and stir in the Parmesan. Scatter the torn basil over the top and finish with a drizzle of good olive oil. Taste for salt and adjust. Serve right away in warm bowls with extra Parmesan at the table.