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 olive oil.

Add the panko breadcrumbs and cook, stirring frequently, until they are golden brown, about 3 to 4 minutes. Remove the breadcrumbs from the skillet to a small bowl and set aside.

In the same skillet, add the remaining 3 tablespoons of olive oil over medium heat. Add the finely chopped shallot and cook until soft and translucent, about 3 minutes.

Pour the canned whole peeled tomatoes into the skillet.

Use a wooden spoon or potato masher to crush the tomatoes into smaller, bite-sized pieces. Bring the sauce to a gentle simmer and cook for 10 minutes, stirring occasionally, until it thickens slightly.

Before you drain the pasta, scoop 1 cup of the pasta water into a mug or heat-safe measuring cup so you can use it to loosen the sauce later.

Drain the cooked pasta in a colander in the sink so it is ready to go into the sauce right away.

Transfer the drained rigatoni directly into the skillet with the tomato sauce. Toss the pasta over medium heat, adding a splash of the reserved pasta water if the sauce seems too thick, until the noodles are well coated.

Remove the skillet from the heat. Stir in half of the grated parmesan and half of the torn basil.

Divide the pasta among four bowls. Top each serving with the remaining parmesan, the toasted breadcrumbs, the remaining basil, and the chopped parsley before serving. Sprinkle the parmesan cheese over the top before serving.