Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente, about 10 minutes. Reserve 120 ml of starchy pasta water, then drain the pasta.

While the pasta cooks, heat extra virgin olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.

Add the minced garlic, chopped red bell pepper, and sliced zucchini to the skillet. Saute for 4 to 5 minutes until the vegetables are tender-crisp.

Stir in the halved cherry tomatoes, dried Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 2 minutes until the tomatoes begin to soften and release their juices.

Toss the drained penne into the skillet with the vegetables. Pour in a splash of the reserved pasta water along with the grated Parmesan cheese, stirring constantly to create a light glossy sauce that coats the pasta.

Remove from heat, fold in the fresh torn basil leaves, and adjust salt and pepper to taste. Serve warm with extra Parmesan on top.