Fill a large pot with water, add a pinch of salt, and bring to a boil. Add 8 ounces of pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant and lightly golden, about 1 to 2 minutes.

Add 2 cups of sun-ripened tomatoes, 1 cup of chopped bell peppers, and 1 medium diced zucchini to the skillet. Sauté for 3 to 5 minutes until tender.

Fold the drained pasta into the skillet with the sautéed vegetables. Toss thoroughly and cook for an additional 2 minutes to blend flavors.

Remove from heat and stir in 1 cup of fresh basil. Crumble 1 cup of feta cheese over top and sprinkle with chili flakes. Serve warm.