Combine 5 TBS garlic puree and 3 Tbsp. oil in a small bowl. Heat a large Dutch oven or other heavy pot over medium; pour in garlic and oil. Add 1 TSP red pepper flakes and 2 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes. Add wine, increase heat to medium-high, and bring to a boil. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt. Cover and keep warm.
Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time
In a large large skillet over medium heat, brown the remaining 2TBS of garlic puree. Add the crushed fennel seeds, pine nuts, and 1 TSP red pepper flakes along with the bread crumbs and let heat together until the flavors meld.
Drain the pasta, reserving the cooking water.
Add pasta to sauce, along with 4 Tbsp. butter, balsamic capers, calamata olives, and grape tomatoes to pasta sauce. Set pot over medium heat and bring sauce to a simmer. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes. Taste and season with more salt if needed. Drizzle with olive oil and add additional pasta water if moisture is needed.
Divide pasta among bowls; top the pasta the toasted bread crumb mixture adding parmesan and lemon zest, if desired.