Boil a large pot of well seasoned water.

In a large, deep, frying pan or Dutch oven medium heat, melt butter or 2 tbsp olive oil, add panko and garlic salt. Stir constantly until crumbs are golden and crisp. Move to a bowl to cool. Wipe out pot.

Measure out 2 tbsp of olive oil and heat over medium. Tilt pan to “deep fry” the capers until just burst and crispy. Watch the splattering! Remove to lined bowl.

Fry the garlic slices until just golden on the edges. “Deep fry as above”. Remove to lined bowl.

Add 2 more tbsp of olive oil to garlic/caper oil over medium-high heat, until shimmering.

Add anchovy and stir until just broken down and smells nutty, about 1 minute.

Quickly add the leek or shallot, and stir until wilted and edges just begin to brown, about 2-3 minutes.

Deglaze with the wine. Scrape up any bits and side fond. Reduce by half.

Start pasta.

Toss in olives and halved tomatoes and a pinch of salt and pepper. Add chili flakes.

Cook until the tomatoes start to get very broken down and pulpy and glossy. Add additional olive oil to your taste.

Squeeze in some fresh lemon juice. Throw in your remaining whole tomatoes, garlic, capers and stir in well.

When the whole tomatoes are warmed through, remove from heat. Add fresh basil.

Reserve 1 cup of the pasta water. Drain el dente pasta.

Stir pasta and sauce over medium high heat. Add 4 tbsp of pasta water. Make sure that the pasta is well coated and finishes cooking. The pasta should “slosh” and sound like good sex. remove from heat.

Add more pasta water to thin the sauce to your desired consistency.

Serve in a bowl or plate, sprinkle with garlic panko crumbs or cheese.