Tear hunk of Panera Ciabatta into pieces and pulse in a food
processor into coarse crumbs (about 1 cup)
Bring a large pot of salted water to a boil. Add pasta and cook until
just tender, 7 to 10 minutes. Drain, reserving about 1/2 cup of the
Meanwhile, toast walnuts in a large deep skillet over medium heat
until fragrant, about 5 minutes, shaking pan often to prevent
burning. Remove and set aside.
Heat oil in same skillet over medium heat. Add bread crumbs and
cook until toasted and golden brown, about 5 minutes. Add garlic
and cook 1 minute. Add butter, capers, walnuts and pasta, tossing
to coat, and add enough reserved cooking water so the walnuts
cling to the pasta (a couple of tablespoons should do it). Season
with salt and pepper.
Divide among plates, and top with the basil and Gorgonzola.