Begin by thinly slicing the large yellow onion. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and a pinch of salt, cooking until deep golden brown, about 25-30 minutes. Five minutes before done, stir in minced garlic.

In a small saucepan, heat 3 tablespoons of olive oil over medium-low heat. Add the sliced garlic and sauté until fragrant. Introduce red chili flakes and paprika, allowing to infuse for 2-3 minutes. Stir in soy sauce before removing from heat.

Bring a large pot of salted water to a boil. Add 12 ounces of pasta, cooking until al dente, 8-10 minutes. Reserve 1 cup of pasta water before draining.

In the skillet with the caramelized onions, add the drained pasta, tossing with the chili oil. Incorporate reserved pasta water gradually if needed for consistency.

Serve hot, topped with grated Parmesan cheese and chopped fresh basil or parsley. For extra kick, add more chili flakes.