Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, combine the olive oil, pepper flakes, and garlic and saute until the garlic is almost brown, about 5 minutes. Add the tomatoes and tomato sauce and bring to a simmer.
Cook the pasta
according to the package directions, until tender yet al dente
, about 6 minutes. Drain
the pasta and add it to tomato mixture. Toss over high heat one minute. Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs
, and serve immediately.