Bring a large pot of salted water to boil and cook the pasta to al dente, according to the box instructions

While the pasta is cooking, prepare the rosemary breadcrumb mixture

Heat 2 tablespoons of olive oil in a large skillet over medium heat

When the oil is hot, add the minced garlic and saute lightly for 2-3 minutes

When the garlic's bitterness has cooked off, add the panko and Italian <g class="gr_ gr_192 gr-alert gr_spell gr_run_anim ContextualSpelling" id="192" data-gr-id="192">breadcrumbs</g>, mixing to combine

Stir the garlic and breadcrumb mixture occasionally until the breadcrumbs start to brown and become golden in color. Watch carefully to ensure the breadcrumbs do not burn

Once the breadcrumbs are golden, add the grated parmesan cheese and fresh rosemary to the mixture, stirring to combine

Gently stir in the salt, red pepper flakes and lemon zest

Remove the breadcrumb mixture from the skillet and set aside

Before draining the pasta, reserve 1 cup of pasta water

When the pasta is cooked to al dente and drained, add the remaining olive oil to the skillet over medium heat and let it warm slightly (1-2 minutes)

When the oil is hot, add in the pasta and gently coat with the hot oil

If the pasta looks a bit dry, add in the pasta water 1/4 cup at a time

When the pasta is heated through again, add in the rosemary breadcrumb mixture and toss to coat

Serve immediately with a final grating of parmesan cheese and roasted tomatoes