Zucchini and Onion with Tomato over Casarecce Pasta

• 1 lb Casarecce Pasta (or other short shapes like Cavatappi, Fusilli, or Penne)
• 3–4 Medium Zucchini (diced into 1/2-inch cubes or half-moons)
• 1–2 Medium Onions (finely sliced)
• 1–26 oz carton of Pomi Chopped Tomatoes
• 4-5 tbsp. Extra Virgin Olive Oil (enough to coat the pan)
• 2 tbsp. salted butter
• 3-4 Garlic Cloves (sliced)
• 1 tsp. Dried Oregano
• Salt and Freshly Ground Black Pepper
• Optional: Red pepper flakes (for heat)
• 1–1.5 cups Grated Cheese (Parmesan or Pecorino Romano, plus more for serving)
• Pasta Water (reserve at least 1 cup) 
• A few basil leaves for garnish

1. Quarter and slice the zucchini. Pat them dry with a paper towel to remove excess moisture for a firmer texture. Slice the onions and the garlic.
2. Bring a large pot of salted water to a boil.
3. While the water is heating, add olive oil and butter to a large skillet over medium-high heat. Add the sliced onions and cook until soft and translucent, which should take about five minutes.
4. Add the zucchini to the skillet and cook, stirring occasionally, until slightly tender. This usually takes eight to ten minutes.
5. Drop the Casarecce into the boiling water and cook until it is just shy of al dente.
6. During the last minute of the zucchini cooking, stir in the minced garlic and red pepper flakes. Season the mixture well with salt and pepper.
7. Reserve about a cup of the starchy pasta water before draining the pasta. Transfer the pasta directly into the skillet with the vegetables.
8. Add a splash of the reserved pasta water if needed and a small handful of grated cheese. Toss everything together vigorously over medium heat for a minute or two.
9. Plate the dish immediately and finish with a more cheese, a drizzle of olive oil and a few fresh basil leaves.