4 tbs olive oil
8 oz sun gold or heirloom blend small tomatoes
2 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
Salt, to taste
6 oz thin spaghetti or capellini
3/4 cup finely grated Parmesan cheese
8 basil leaves, torn into pieces
Toasted breadcrumbs:
1/2 cup breadcrumbs (or 2 slices stale bread, whirled in a food processor into small crumbs)
1/4 cup pinenuts