Bring a large pot of salted water to a boil, then add the pasta and cook until al dente, following package instructions. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté until tender and lightly golden around the edges, about 3-4 minutes, releasing a gentle sizzle and a fresh aroma.
Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant and just beginning to turn golden.
Stir in the chopped tomatoes and cook for another 2-3 minutes, allowing them to soften and release their juices, creating a light, colorful sauce.
Mix in the cooked pasta directly into the skillet with the zucchini and tomato mixture. Drizzle with the remaining 2 tablespoons of olive oil and toss gently to coat everything evenly, allowing the flavors to meld for a minute.
Remove from heat and stir in chopped basil leaves. Season with salt and pepper to taste, adjusting the flavors to your preference.
Serve the pasta warm, garnished with additional basil if desired, and enjoy the vibrant, fresh flavors of this summer-inspired dish.
