Melt unsalted butter in a skillet over medium heat. Add panko breadcrumbs and toast until golden brown, about 1-2 minutes. Stir in lemon zest, salt, and pepper, then set aside.

In a large pot, boil salted water. Cook your choice of pasta (bucatini, spaghetti, or linguine) until al dente; reserve ½ to ¾ cup of pasta water before draining.

In the same skillet used for breadcrumbs, heat extra virgin olive oil and more butter over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Mix in Castelvetrano olives and sauté for an additional 2-3 minutes.

Return the drained pasta to the skillet with the olive mixture. Stir in reserved pasta water, grated parmesan, half of the toasted breadcrumbs, lemon zest, lemon juice, minced parsley, and basil. Toss everything thoroughly until well combined.

Plate the pasta, generously topping it with the remaining breadcrumbs, extra parmesan cheese, and additional herbs for garnish.