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 according to the package directions until it is tender with a little firmness in the center.

Place a large skillet over medium heat and add 1 tablespoon of the olive oil and the panko breadcrumbs. Toast the breadcrumbs for 3 to 5 minutes, stirring frequently until they are golden brown and fragrant.

Transfer them to a small bowl and set them aside.

Wipe out the skillet used for the breadcrumbs and return it to medium heat with the remaining 3 tablespoons of olive oil, the sliced garlic, and the red pepper flakes.

Cook the tomatoes for 5 to 7 minutes, stirring occasionally, until they soften and begin to release their juices to form a light sauce.

Before draining the pasta, carefully scoop out about 1 cup of the starchy cooking water from the pot and set it aside.

Drain the spaghetti in a colander and immediately add it to the skillet with the tomatoes, tossing it over medium heat to combine.

Add 1/2 cup of the reserved pasta water to the skillet and toss the noodles vigorously until the liquid thickens into a glossy glaze that coats the pasta.

Scatter the fresh basil over the top before serving. Sprinkle the parmesan cheese over the top before serving.