2 medium ripe tomatoes (about 2 cups, cut into 1/2-inch dice or 2 cups cherry tomatoes, halved)
1 tablespoon extra-virgin olive oil
2 tablespoons truffle oil (optional)
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh basil
  Sea salt (to taste)
  pinch red pepper flakes
8 ounces dried spaghetti
1 tablespoon olive oil
2 medium Earthbound Farm Organic Zucchini (about 1/2 lb, cut into 1/4-inch dice, should yield about 1-1/2 cups)
1 large clove garlic (minced)
  freshly ground pepper