Place a large pot of water on the stove and bring it up to a boil.

Heat 3 tablespoons olive oil in a large skillet.

Add the minced garlic clove and cook for about 1 minute, then add the panko breadcrumbs and toss around until golden brown, about 3-5 minutes. Season lightly with salt, then transfer to a bowl and set aside. Wipe out the pan and return it to the stove.

Season the boiling water with a little bit of salt, but not too much. The sauce is salty so the pasta doesn't need much.

Drop the pasta into the water, stir, then cook until al dente (about 8-9 minutes, depending on the brand - check package directions).

While the pasta cooks, add the remaining 2 tablespoons of olive oil into the skillet, then add the sliced garlic and anchovies. Use a fork or rubber spatula to mash the anchovies into the oil until they nearly dissolve and the garlic is just starting to turn golden, about 2 minutes.

Add the tomatoes and olives, then simmer over medium heat until some of the water evaporates, about 5 minutes. Taste, then season with salt as needed.

When the pasta is ready, drain it, shake dry, then add to the sauce. Toss to evenly coat the pasta with sauce, then sprinkle with basil and drizzle with a bit more olive oil. Top with breadcrumbs and serve immediately.