Cook the pasta: Add the linguine to the boiling water and cook according to the package directions until it is slightly underdone.

Sauté the aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic, drained capers, and red pepper flakes. Cook for 1 to 2 minutes until the garlic is fragrant and just starting to turn golden.

Caramelize the tomato paste: Squeeze the entire tube of tomato paste into the skillet. Cook, stirring constantly with a wooden spoon, for 3 to 4 minutes until the paste darkens to a deep brick red and smells toasted.

Reserve pasta water: Right before the pasta finishes cooking, carefully scoop out and reserve 1 cup of the starchy pasta water.

Loosen the sauce: Pour 1/2 cup of the reserved pasta water into the skillet with the tomato paste. Whisk vigorously until the paste dissolves into a smooth, thick sauce.

Transfer the pasta: Use tongs to transfer the cooked linguine directly from the pot into the skillet.

Toss and emulsify: Toss the pasta continuously in the skillet over medium heat for 1 to 2 minutes. Add more of the reserved pasta water as needed until the sauce is glossy and coats every noodle.

Finish the pasta: Remove the skillet from the heat. Fold in the torn fresh basil and grated parmesan cheese.

Serve: Divide the pasta among plates and serve immediately while the sauce is hot and glossy.