Be sure to use cherry tomatoes; grape tomatoes won't break down as much and will produce a drier sauce. Our topping contributes crunch and depth, but you can substitute 1 cup (2 ounces) of grated Parmesan cheese, if desired. For a spicier dish, use the larger amount of red pepper flakes.

FOR THE TOPPING: Heat oil in 10-inch skillet over medium heat until shimmering. Add capers and cook, stirring frequently, until capers have darkened and shrunk, 3 to 4 minutes. Using slotted spoon, transfer caper mixture to paper towel–lined plate; set aside. Leave oil in skillet and return skillet to medium heat. Add panko, salt, and pepper to skillet and cook, stirring constantly, until panko is golden brown, 4 to 5 minutes. Transfer panko to medium bowl. Stir in parsley, lemon zest, and reserved caper mixture.

FOR THE PASTA: Bring 4 quarts water to boil in large pot. While water is coming to boil, heat oil, and add garlic in large saucepan over medium heat. Cook, stirring occasionally, until garlic is lightly browned, 4 to 5 minutes. Add tomatoes, salt, sugar, and pepper flakes to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 10 minutes.

Meanwhile, add pasta and 1 tablespoon salt to boiling water. Cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Off heat, add butter and tomato mixture to pasta and stir gently until oil, butter, and tomato juices combine to form light sauce, about 15 seconds. Adjust consistency with reserved cooking water as needed, adding 2 tablespoons at a time. Stir in basil and season with salt to taste. Serve, passing topping separately.