Bring a large pot of heavily salted water (it should taste like the sea) to a rolling boil and cook your pasta according to package directions until al dente, usually 8-10 minutes. BEFORE draining, scoop out about ½ cup of the starchy pasta water and set aside for adjusting sauce consistency later.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced zucchini in a single layer and let it sit for 2-3 minutes without stirring to develop golden-brown edges with some darker caramelized spots. Stir occasionally and cook for 5-6 minutes total until tender but still with a slight bite. Transfer to a plate and set aside.

In the same skillet, add the cherry tomatoes, black pepper, fennel seeds, garlic powder, cayenne pepper if using, and vegetable stock. Cover with a lid and cook for 5-7 minutes, stirring occasionally and gently pressing on tomatoes with a wooden spoon to help them burst. Cook until most tomatoes have burst their skins and released their juices, creating a saucy mixture.

Push the blistered tomatoes to one side of the pan and add your cooked zucchini, drained pasta, and grated parmesan to the center. Toss everything together to combine, letting the parmesan melt into the vegetables. The pasta should be lightly coated but not swimming in liquid. Add reserved pasta water 1 tablespoon at a time (usually 2-3 tablespoons) if it looks chalky or the pasta is sticking together.

Taste and adjust seasoning with salt (usually ½ to 1 teaspoon needed) and pepper as desired. Serve immediately in shallow bowls, topped with a drizzle of olive oil, extra parmesan, and a generous handful of fresh basil or parsley.