Cook pasta until al dente. On a very hot skillet toss tomato and chopped garlic on a teeny tiny amount of olive oil, cook until soft. Add balsamic vinegar to taste (I used a large splash of it) and scratch the bottom of the skillet to get all the burn tomato pieces. Add salt, pepper and zuccinni. Let cook until the vinegar is reduced. Add basil leaves and let cook for a while. Add the pasta to the sauce with a little of the pasta water and olive oil and mix it until fully covered. Serve with parmesan cheese on top if you have it (I didn't).