Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of starchy pasta water before draining.

In a large skillet, warm olive oil over medium heat. Add sliced zucchini and sauté for 5-7 minutes until golden and tender. Remove zucchini from skillet and set aside.

In the same skillet, lower the heat and add cherry tomatoes and minced garlic. Sprinkle in Italian seasoning, chili flakes, salt, and pepper. Sauté for 3-4 minutes until tomatoes soften and release juices.

Pour reserved pasta water into the skillet with the tomato mixture, stirring to combine. Let it simmer for 2-3 minutes to thicken slightly.

Add drained pasta to the skillet, tossing it with the tomato and zucchini mixture. Stir in grated Parmesan cheese until melted and creamy.

Transfer the finished pasta to serving plates and top with extra Parmesan cheese and fresh basil. Serve warm.