Preheat oven to 400°F (200°C). On a baking sheet, toss halved cherry tomatoes with 2 tablespoons olive oil, salt, and optional red pepper flakes. Roast for 15–18 minutes until softened and lightly blistered. Set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and cook spaghetti until just al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta water, then drain the pasta.

While pasta cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add panko and toast, stirring often, until golden brown, 2–3 minutes. Off heat, stir in Parmesan, parsley, and lemon zest. Transfer to a bowl.

In a large skillet, combine 1/3 cup olive oil, sliced garlic, and 1/2 teaspoon red pepper flakes. Place over medium-low heat and cook, stirring frequently, until garlic is fragrant and just starting to turn golden at the edges, about 3–4 minutes. Do not let it brown too much or become bitter. Remove from heat.

Add the drained spaghetti to the skillet with the garlic oil. Toss well to coat. Add the roasted tomatoes and 1/4 cup reserved pasta water. Toss again, adding more pasta water a tablespoon at a time until the sauce is glossy and coats each strand. Season with salt to taste.

Divide pasta among bowls. Sprinkle generously with the herb breadcrumb topping and extra Parmesan. Serve immediately with lemon wedges on the side.