Sardine and Bread Crumb Pasta with Puttanesca Salad

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1 pound linguine, fresh or dried

4 vine-ripe tomatoes, seeded and chopped

1/2 red onion, chopped

3 tablespoons capers

1/2 cup kalamata olives, pitted and coarsely chopped

6 anchovies (1 tin flat fillets), chopped

3/4 cup fresh flat-leaf parsley tops (4 or 5 handfuls), divided; 1/2 coarsely chopped, 1/2 finely chopped

1/2 lemon juiced

1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling

12 to 15 fresh basil leaves, cut or torn into a chiffonade

Coarse salt and coarse black pepper

8 garlic cloves, chopped

1 1/2 cups bread crumbs

2 (4-ounce) tins sardines, drained and chopped

1 teaspoon crushed red pepper flakes