Step 1

Halve and slice the zucchini into half-moon pieces, as thin as possible. Halve the sungold tomatoes and thinly slice the garlic.

Step 2

Place a large pot of water on one burner and a high-sided sauté pan on a burner next to it. Bring the large pot of water to a boil. Set the pan over medium heat and add 3 tablespoons of olive oil.

Step 3

Add the zucchini and sungold tomatoes to the pan and season with a few generous pinches of salt. Cook, stirring occasionally, for 8-9 minutes or until the tomatoes are burst and the zucchini is melty.

Step 4

Generously salt the boiling water and add in the pasta. Boil for 6-7 minutes or until al dente.

Step 5

Add the garlic and red pepper flakes to the pan with the zucchini and cook another 2-3 minutes. Pour in the wine and stir, letting the wine simmer and reduce for another 3-4 minutes. Taste and season with salt as preferred.

Step 6

Tear the fresh basil into the pan and give a few stirs.

Step 7

Use a slotted spoon to transfer the cooked pasta into the pan, add a splash of the cream or coconut milk and a splash of salted pasta water. Stir to combine, alternating adding more pours of cream and pasta water until you get your desired level of creaminess.

Step 8

Portion into four bowls and top with parmesan cheese and black pepper, if preferred.