Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
Heat 1 tbsp olive oil in a small pan over medium heat. Add panko, red pepper flakes, minced garlic, and salt, stirring until golden brown. Remove from heat and set aside.
In a large skillet, heat 2 tbsp olive oil over medium heat. Add garlic, cooking until fragrant. Stir in olives and capers for 1 minute.
Pour in Bona Fortuna Puttanesca Sauce, stirring well. Simmer for 3-4 minutes. Add cooked pasta, tossing to coat. If needed, stir in reserved pasta water to reach desired consistency. Sprinkle with garlic breadcrumbs and chopped parsley. Serve immediately!!
