Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large, thinly sliced yellow onion along with a pinch of salt. Cook for 25-30 minutes, stirring occasionally, until the onions turn golden brown and develop a sweet aroma. About 5 minutes before they finish, add 3 cloves of minced garlic, stirring until fragrant.

In a small saucepan, warm 3 tablespoons of olive oil over medium-low heat. Once hot, add 1 small, thinly sliced garlic clove and sauté for 1-2 minutes until fragrant. Stir in 1 tablespoon of red chili flakes and 1 teaspoon of paprika, allowing them to infuse their flavors for about 2 minutes. Finally, add 1 teaspoon of soy sauce, then remove the saucepan from heat and set aside.

Bring a large pot of salted water to a boil and add 12 ounces of your choice of pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Just before draining the pasta, reserve 1 cup of the starchy pasta water. Drain the pasta and return it to the pot while it’s still hot.

Add the caramelized onions from the skillet to the pot of drained pasta. Drizzle the prepared chili oil over the mixture, tossing everything gently to combine. If the pasta seems dry or sticky, gradually mix in some reserved pasta water until you achieve your desired sauce consistency.

Transfer your Caramelized Onion Pasta with Chili Oil to serving plates. Top each serving with freshly grated Parmesan cheese and a sprinkle of chopped basil or parsley. If you prefer an extra kick, add additional chili flakes. Serve immediately.