Start by cooking the pasta according to the directions on the box. It’s good to leave the pasta al dente, as it will cook a little more when tossed with the vegetables. Drain the water and rinse pasta in cool water. Drain. Set aside.
In a large skillet, add oil and garlic. Sauté for one minutes while stirring. Add the yellow and green summer squash. Sauté for another minute.
Add the crushed red pepper, water, better-than-bouillon, and salt. Stir to combine. Add the cherry tomatoes. Cook an additional couple of minutes.
Next add the pasta. Toss to combine and heat. Salt to taste. Sprinkle with fresh basil and serve.