1. Get your pasta going Fill a big pot with water, salt it like crazy, and get it boiling. Throw in your pasta and cook it until it’s got a tiny bit of bite left – usually a minute less than the box says. Before you drain it, scoop out half a cup of that starchy water and set it aside. This pasta water is your secret weapon.

2. Make those zucchini golden Warm 2 tablespoons olive oil in your big skillet, over medium heat. Place those zucchini rounds in a single layer just don’t stack them or they’ll all steam!. Let them sit for 3-4 minutes until the bottom gets golden, then flip. Another 3-4 minutes and they’re done. Pull them out and set them aside.

3. Get that garlic sizzling Same pan, add the last tablespoon of oil. Toss in your minced garlic and let it sizzle for maybe 30 seconds. Don’t walk away – burned garlic tastes awful and ruins everything.

4. Burst those tomatoes Add the halved tomatoes with a good pinch of salt. Cook them for 5-7 minutes, stirring every now and then. They’ll start breaking down and getting jammy. This is where the magic happens – they create their own sauce.

5. Bring it all back together Put your golden zucchini back in the pan, then add the drained pasta. Toss it all together, adding splashes of that pasta water until everything looks silky and coated. Stir in the fresh basil, taste to check the seasoning with salt and pepper (if desired, sprinkle red pepper flakes).

6. Serve it up Pile it in bowls and hit it with some grated Parmesan. Eat it hot while it’s perfect.