Start by trimming the ends of two medium zucchinis and spiralizing them into noodles using a spiralizer or vegetable peeler. Set your freshly made zoodles aside.

Peel and finely mince four fresh garlic cloves, then set aside.

Rinse about one pint of cherry tomatoes under cool running water and slice them in half. Set the tomatoes aside.

In a large skillet, heat two tablespoons of olive oil over medium heat until shimmering.

Add the minced garlic to the skillet, stirring it constantly for about 30 seconds until fragrant.

Introduce the halved cherry tomatoes to the skillet and cook for about 5 minutes until softened.

Once the tomatoes have softened, season your sauce with salt and freshly cracked black pepper to taste.

Add the prepared zucchini noodles into the skillet, stirring gently for about 2-3 minutes until heated through.

Remove the skillet from heat and tear a handful of fresh basil leaves into the mixture, gently tossing to combine.

Plate your Zucchini Noodles with Tomatoes immediately and enjoy warm.