1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
1 teaspoon Aleppo-style pepper, plus more for serving*
12 ounces paccheri, ziti, or other large tube pasta
1/2 cup parmesan, grated, plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves, divided
*the best alternative if you cannot find Aleppo pepper is a mix of four parts sweet paprika to one part cayenne, but crushed red pepper will also work in a bind
Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.