Spaghetti with Tomatoes and Capers - Lidia

Ingredients

• 1 teaspoon kosher salt, plus more for pasta pot
• ½ cup plus 2 tablespoons extra-virgin olive oil
• 1 cup coarse bread crumbs (see note)
• 6 garlic cloves, sliced
• 2 pounds ripe fresh tomatoes, cored and chopped into ½-inch pieces
• 3.5-ounce jar capers, drained
• ¼ teaspoon peperoncino flakes
• 1 pound spaghetti
• 10 large fresh basil leaves shredded
• ½ cup grated Grana Padano