“`html

1. Start by bringing a large pot of salted water to a boil. Add about a tablespoon of salt to the water to flavor the pasta.
2. Once boiling, add the pasta and cook according to package instructions until al dente (about 8-10 minutes).
3. Reserve about 1 cup of pasta water, then drain the pasta in a colander and set aside. Toss with a little olive oil to prevent sticking.
4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
5. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
6. Add the sliced zucchinis and sauté for 5-7 minutes until softened and golden brown.
7. Toss in the halved cherry tomatoes and cook for another 3-4 minutes until they soften and release their juices.
8. Season with dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Stir to combine.
9. Add the drained pasta to the skillet with the vegetable mixture.
10. Pour in about 1/2 cup of reserved pasta water to create a light sauce. Add more if needed.
11. Gently toss everything together to coat the pasta with the vegetable mixture.
12. Sprinkle in the grated Parmesan cheese and toss until melted and evenly distributed.
13. Taste the pasta and adjust seasoning if necessary.
14. Plate the pasta in bowls, garnish with fresh basil leaves and additional grated Parmesan cheese.
15. Enjoy your delicious Tomato Zucchini Pasta!

“`