Spaghettoni with Spring Onions

Method

1. Finely mince the garlic clove and crush it with the back of the knife to form a paste.
2. In a pan over medium heat, add 3 tablespoons of oil, the crushed bay leaves, and the garlic paste.
3. Prepare the spring onions: make an incision, remove the outer layer, and slice into rings (both red and white types). Add them to the pan with a teaspoon of pasta cooking water to slow the cooking.
4. Add salt and cook the spring onions slowly, adding a ladle of pasta water from time to time to prevent caramelization, for about 15 minutes (or up to 25 minutes for the original recipe). Optionally let rest 10 minutes.
5. Meanwhile, prepare the cherry tomatoes: cut them into quarters, remove the seeds, then dice into small cubes.
6. Slice the fresh chili into thin strips and chop finely, then add to the spring onions along with some chopped parsley.
7. Remove the bay leaves, add the diced tomatoes and another ladle of pasta cooking water. Stir and cook briefly.
8. Cook the spaghettoni in salted boiling water until al dente (reserve some cooking water).
9. Transfer the pasta to the pan with the sauce, raise the heat, add a splash of pasta water, and toss vigorously.
10. Remove from heat, add fresh basil leaves and grated Parmigiano Reggiano, and a drizzle of oil. Mix well.
11. Plate the pasta, finishing with a few basil leaves and a sprinkle of parsley.