Fill a large pot with water and add enough salt to make the water taste lightly seasoned. Set the pot over high heat and bring the water to a full boil.

Add the pasta to the boiling water in the pot and stir for a few seconds so it does not stick. Cook it 1 to 2 minutes less than the package directions so it stays quite firm; it will finish cooking in the sauce.

Place a large skillet over medium heat and add 1 tablespoon of olive oil.

Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 3 minutes. Remove the breadcrumbs from the skillet to a small bowl and set aside.

While the pasta cooks, return the large skillet to medium heat and add the remaining 3 tablespoons of olive oil. Add the sliced garlic and red pepper flakes, cooking for 1 minute until the garlic is fragrant but not browned.

Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes soften and release their juices, creating a jammy sauce, about 6 to 8 minutes.

Stir the drained capers into the tomato sauce and cook for 1 additional minute to warm them through.

Before draining the pasta, carefully scoop out 1/2 cup of the starchy pasta cooking water and set it aside.

Drain the cooked pasta in a colander and transfer it to the skillet with the sauce.

Add a splash of the reserved pasta water and toss until the sauce loosens enough to coat the noodles evenly.

Remove the skillet from the heat. Stir in the torn basil and half of the Parmesan cheese.

Divide the pasta into bowls and top with the remaining Parmesan and the toasted breadcrumbs.