Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced zucchini and sauté for 3-4 minutes until golden and tender. Transfer to a plate.

In the same skillet, add remaining olive oil, minced garlic, and sauté for 30 seconds. Add halved cherry tomatoes and salt, cooking for 5-7 minutes until soft.

Return sautéed zucchini to the skillet. Add drained pasta and mix, adding reserved pasta water as needed for desired consistency.

Stir in chopped basil, season with salt, black pepper, and red pepper flakes if desired. Toss to combine.

Plate the Tomato Zucchini Pasta and top with grated Parmesan cheese if desired. Serve warm.