Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, according to package instructions. Drain and set aside.
Heat olive oil in a skillet over medium heat until it shimmers and begins to gently fog, signaling it's hot.
Add minced garlic to the hot oil, and cook for about 30 seconds until fragrant, feeling the slight sizzle and smelling the savory aroma.
Stir in the chopped heirloom tomatoes, allowing them to soften and release their juices, creating a vibrant, glossy sauce that bubbles gently.
Add sliced zucchini to the skillet and sauté for about 5 minutes until tender but still slightly firm, watching for a light golden hue on the edges.
Mix the cooked pasta into the skillet with the tomato and zucchini mixture, tossing gently to coat each strand with the flavorful sauce.
Stir in chopped fresh basil leaves, taste, and season with salt and pepper as needed. Continue tossing for 1-2 minutes until everything is well combined and fragrant.
Serve the pasta hot, garnished with extra basil leaves for a fresh, fragrant finish.