2 tablespoons kosher salt, plus more to taste
1 pound linguine
1/4 cup extra-virgin olive oil
3  garlic cloves, peeled
1  large red onion, thinly sliced
4  medium zucchini, sliced lengthwise in half and then into paper-thin half-moons
20  Gaeta or Nicoise olives, pitted
1 1/2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste
1/2 cup bread crumbs or store-bought unseasoned bread crumbs

Fill a 10-quart stockpot with 7 quarts of water and bring to a boil over high heat. Add the 2 tablespoons of kosher salt. Add the pasta, stir and cook until al dente.

Meanwhile, heat a 10- to 12-inch skillet over medium-low heat. When it is hot, add the olive oil and garlic and cook, stirring frequently, until the garlic is lightly browned, 3 to 5 minutes. Add the onion and zucchini and cook, stirring frequently, until they are soft and just starting to color, about 5 minutes. Adjust the heat as necessary to keep the dish from browning. Add the olives, oregano, and crushed red pepper flakes, and season to taste with kosher salt.

Reserve 1/2 cup of the cooking water, and drain the pasta. Add it to the pan with the sauce and toss to combine. If the pasta looks dry, add the reserved cooking water 1 tablespoon at a time, tossing to combine between additions. Transfer the pasta to a large serving platter. Sprinkle on the bread crumbs, and serve immediately.