Bring a large pot of salted water to a rolling boil. Add 8 ounces of your choice of short pasta, and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini slices and sauté for about 3-4 minutes on each side until golden brown and fork-tender. Remove and set aside.

In the same skillet, add another tablespoon of olive oil and toss in the minced garlic. Sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and a pinch of salt. Cook for about 5-7 minutes until softened.

Return the sautéed zucchini to the skillet, then add the drained pasta and mix gently. If the mixture is dry, add reserved pasta water gradually.

Fold in the chopped basil and season with salt, black pepper, and red pepper flakes if desired. Toss everything to blend flavors.

Transfer to a serving dish and garnish with grated Parmesan cheese if desired. Serve warm.