Cook the Pasta. Boil salted water, add pasta and cook until al dente, around 8-12 minutes. Reserve 1/4 cup of pasta water before draining.

Sauté the Zucchini. Heat olive oil in a skillet, add zucchini, and sauté for 3–4 minutes until golden brown. Set aside.

Prepare the Tomato Mixture. In the same skillet, add olive oil if needed, cherry tomatoes, garlic, garlic powder, Italian seasoning, chili flakes, salt, and pepper. Sauté for 3–4 minutes, until tomatoes soften.

Combine and Simmer. Add reserved pasta water to the skillet. Simmer for 2-3 minutes until sauce thickens.

Mix in the Pasta and Zucchini. Add drained pasta and parmesan to the skillet, toss gently, then fold in zucchini and basil.

Serve and Garnish. Serve immediately, garnishing with extra parmesan and fresh basil.