Lemon Caper Pasta with Roasted Garlic

Preheat the oven to 425F. Peel away the loose skin from the head of garlic, and use a knife to slice off about ¼" to ½" from the top. Place the garlic head on a sheet of aluminum foil, and drizzle 1 teaspoon of olive oil over it along with a sprinkle of salt. Wrap it tightly in the foil and place it on a small aluminum pan and in the oven.
Roast the garlic for 45 minutes until completely softened. Once cooled, squeeze the roasted garlic from it, careful to discard any loose skins.
Bring a large pot of salted water to a boil. Cook the pasta according to the package's directions or until al dente. Before draining the pasta, reserve 1 cup of pasta water.
Meanwhile, make the Panko by heating the olive oil in a large pan on medium-low to medium heat. Add the Panko, garlic powder, salt, and pepper and toast until the Panko is golden brown. Transfer the breadcrumbs to a plate, and wipe down the pan carefully with a paper towel to remove any remaining crumbs.
For the pasta, heat the olive oil in the same pan on medium-low to medium heat. Add the capers and fry for 2-3 minutes until they start to brown. Add the anchovies, roasted garlic, and red pepper flakes, and press the anchovies and garlic into the oil as they heat through, 1-2 minutes. Remove the pan from the heat.
Toss the pasta with the caper sauce, the juice from the lemon, and some parsley. Add some pasta water to loosen everything. Serve the pasta and top with the panko and more parsley, if desired.