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 one tablespoon of olive oil in a skillet over medium heat, just until shimmering. Add the minced garlic and sauté until fragrant, about 30 seconds, until it begins to turn golden.
Add the sliced zucchini to the skillet and sauté for about 5 minutes, stirring occasionally, until they become tender and slightly crispy around the edges.
Stir in the diced tomatoes along with a pinch of salt and pepper. Let the mixture simmer for 3–4 minutes until the tomatoes release their juices and the mixture becomes slightly saucy.
Add the cooked pasta directly into the skillet with the vegetable sauce. Toss gently to combine, allowing the flavors to meld and the pasta to heat through.
Remove the skillet from heat and sprinkle in the chopped basil. Drizzle with the remaining tablespoon of olive oil for a fresh finish, then toss again.
Taste and adjust the seasoning with salt and pepper as needed. Serve immediately for the best freshness and flavor.
