Heat a large pot of well salted water to boiling. Cook the pasta as per the directions on the box until al dente.
While the pasta cooks, heat a generous drizzle of olive oil in a large skillet over medium heat. Add the garlic, onions and peppers and sauté until fragrant and just starting to brown, 5 minutes.
Add the cherry tomatoes to the pan with the veggies and lower the heat to low. Allow the veggies to cook until completely softened, 15-20 minutes. Use a spatula to roughly crush the cherry tomatoes. Season with salt, pepper and red pepper flakes as needed.
While the ciambotta and pasta cook, toss the panko breadcrumbs with the melted butter. Heat a pan over medium heat and toast breadcrumbs until just beginning to brown, five minutes. Set aside.
Once cooked, drain the pasta, reserving about a cup of starchy cooking liquid. Toss the cooked pasta with the ciambotta, adding pasta water as needed to loosen the sauce.
Top pasta with toasted breadcrumbs and parmesan cheese and serve.