Tear hunk of Panera Ciabatta into pieces and pulse in a food processor into coarse crumbs (about 1 cup).
Bring a large pot of salted water to a boil. Add pasta and cook until just tender, 7 to 10 minutes. Drain, reserving about 1/2 cup of the cooking water.
Meanwhile, toast walnuts in a large deep skillet over medium heat until fragrant, about 5 minutes, shaking pan often to prevent burning. Remove and set aside.
Heat oil in same skillet over medium heat. Add bread crumbs and cook until toasted and golden brown, about 5 minutes. Add garlic and cook 1 minute. Add butter, capers, walnuts and pasta, tossing to coat, and add enough reserved cooking water so the walnuts cling to the pasta (a couple of tablespoons should do it). Season with salt and pepper.
Divide among plates, and top with the basil and Gorgonzola.
Tip: To quickly cut basil into strips, stack 3 to 4 leaves at a time, roll up the stack like a cigar and slice across the cigar into thin strips (also known as chiffonade).