Make the smoky tomatoes: throw the sun-dried tomatoes, warm water, vinegar, soy sauce, liquid smoke and garlic powder all together in a bowl. Make sure the tomatoes are mostly covered and let that shit rehydrate while you cook the pasta.

Make the pasta: in a big-ass pot of boiling water, cook the pasta according to the package instructions.

Meanwhile, in a small glass, mic together the cornstarch and cold water until the cornstarch is all dissolved and there aren't any chunks.

When the pasta is done cooking, drain that shit but save 1 cup of the starchy pasta water. Pour the pasta water into the cornstarch mixture and whisk in the nooch until everything is mixed up and you remain chunk free.

Throw the same big pot you cooked the pasta in back on the stove and warm up the olive oil over medium heat. Fish out the rehydrated tomatoes from the marinade with a fork and toss them into the pot. Stir them around so they get a chance to warm and firm up for a bit, about 2 minutes. Fold in the cooked pasta and drizzle over the cornstarch mixture. Stir that around for about 30 seconds and you'll see it start to thicken up a little and start coating the noodles. Remove from the heat and fold in the panko pasta topping. Serve that shit right away and top with some parsley if you're feeling fancy.