It was store bought fresh pasta.
The sauce was sun gold cherry tomatoes from my garden.

1. In a pot fry some crushed garlic in olive oil a bit then dump in the tomatoes with a big pinch of salt
2. Simmer until flesh has completely broken down
3. Press through chinois to remove skins
4. Return strained sauce to pot and reduce until sauce loosely coats the back of a spoon, set aside
5. Prepare pasta as normal less 1 minute, then drain but not fully, retaining some of the cooking water
6. Return pot with pasta and a bit of pasta water to heat and add tomato sauce
7. Cook, reducing until sauce has thickened, leaving a clear streak on the bottom of the pot when scraped through with a spatula
8. Remove from heat, stir in minced parsley, and mount with a good helping of butter
9. Fry capers in a small pot with just enough olive oil to cover, just until they are crispy but not browned
10. Add a roughly equal amount of panko or breadcrumbs to oil and continue to fry until lightly toasted
11. Strain caper and breadcrumb mixture to remove it from the oil, then dump on a paper town lined plate or small sheetpan to soak up excess oil
12. Pour pasta onto plate and sprinkle with the fried capers and breadcrumbs. Optionally also adding black pepper and grated parmesan.

Or something like that, I didn't measure anything :)