Lightly toast the breadcrumbs in a no stick pan with olive oil, then put it aside.
In a frying pan, brown the garlic, the desalted capers, the olives, and a spoon of cherry tomato sauce for 3 minutes, then add the chilli pepper and mix carefully.
Meanwhile, cook the pasta in a pan of boiling salted water for 8/9 minutes, then drain it and add to the sauce prepared before.
Stir-fry for about a minute and add the Parmigiano Reggiano, the breadcrumbs and mix again.
Serve and decorate with basil leaves and olive oil.