Fill a large pot with water and add a generous pinch of salt.

Place the pot over high heat and bring the water to a rolling boil.

While the water heats, thinly slice the garlic cloves.

Stir in the tomato paste and cook for about 1 minute until it darkens slightly and smells toasty. Stir in the red pepper flakes and cook for about 30 seconds until fragrant.

Zest the lemon and set the zest aside.

Add the spaghetti to the pot of boiling water in the pot. Cook it 1 to 2 minutes less than the package directions so it stays quite firm; it will finish cooking in the sauce.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the unsalted butter and warm it until it looks loose and shiny.

Add the panko breadcrumbs to the skillet and stir them frequently.

Cook the breadcrumbs until they turn golden brown and smell toasted.

Transfer the toasted breadcrumbs to a small bowl and set them aside.

Wipe out the skillet with a paper towel.

Return the skillet to medium heat with 2 tablespoons of olive oil.

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

Set a timer for 2 minutes less than the package instructions suggest so the pasta stays firm.

Scatter the fresh basil over the top before serving. Sprinkle the parmesan cheese over the top before serving. Scatter the panko breadcrumbs over the top just before serving so it stays crisp.

Serve with the lemon on the side for squeezing over each portion.