In a small skillet over medium heat, warm 1 tablespoon of olive oil. Add the panko breadcrumbs and stir until golden and fragrant, about 3–4 minutes. Remove from heat and mix in the grated parmesan and a pinch of salt. Set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Before draining, reserve ¼ cup of pasta water. Drain and set aside.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes. Cook for about a minute, just until fragrant—don’t let the garlic brown.

Add the cherry tomatoes and a pinch of salt. Stir and let them cook for 8–10 minutes, smashing a few with your spoon to release their juices.

Pour in the white wine and let it simmer for a minute or two until slightly reduced.

Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is nicely coated in the tomato sauce.

Remove the skillet from the heat and stir in the torn mozzarella and fresh basil. Let it rest for a minute so the mozzarella begins to melt into the pasta.

Divide the pasta among plates or bowls and generously sprinkle with the toasted breadcrumbs. Add a final drizzle of olive oil and a little extra parmesan if you’d like.