In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil shimmers, add 1 large, thinly sliced yellow onion along with a pinch of salt. Stir occasionally and cook for about 25-30 minutes until golden brown.

Add 3 minced garlic cloves in the last 5 minutes for a fragrant finish.

In a small saucepan, combine 3 tablespoons of olive oil and 1 sliced small garlic clove over low heat. Allow to infuse until fragrant, about 2-3 minutes.

Mix in 1 tablespoon of red chili flakes and 1 teaspoon of paprika, stirring for an additional 2 minutes until aromatic. Finish with 1 teaspoon of soy sauce and simmer for another minute.

Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions, usually around 8-10 minutes. Reserve 1 cup of pasta water before draining.

Return the drained pasta to the skillet with caramelized onions. Toss together and drizzle in the prepared chili oil, stirring to coat. Add reserved pasta water until reaching desired consistency.

Transfer to serving plates, sprinkle with grated Parmesan cheese, and garnish with chopped basil or parsley. Serve immediately.