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Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.
Add the panko breadcrumbs and salt; toast until golden brown.
Stir in the juice of ½ lemon. Stir and continue to toast over low heat for about 2-3 more minutes until crispy.
Bring a large pot of water to a boil.
While the water is boiling, add the cherry tomatoes, olive oil and salt to a sauté pan over medium heat.
When the tomatoes begin to soften, add the sliced garlic and continue to cook until the tomatoes burst.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add directly to the pan with the cherry tomatoes along with ¼ cup of pasta water.
Toss on medium-high heat until combined.
Remove from heat and stir in the Parmigiano. Add more pasta water as needed, ¼ cup at a time.
Plate and top with stracciatella, lemon-garlic panko breadcrumbs, torn basil and freshly cracked black pepper.