Try this delicious recipe from Italy.
Spaghetti al Cipollotto e Peperoncino
50g peeled onions
100g small tomatoes
3 small garlic cloves
2 bay leaves
1/2 tablespoon fresh, chopped peperoni chili peppers
5 leaves basil
1 pinch thyme and oregano
1 glass vegetable stock
6 tablespoons extra virgin olive oil
1 tablespoon grated parmesan
1 pinch salt
Chop the onions and garlic. Heat three tablespoons of olive oil and add thyme, oregano and chopped bay leaves. Stir in the onins and garlic. Gently fry for 10 to 15 minutes. Chop and deseed tomatoes into cubes. Add tomatoes and peperoni to pan. Cook for 5 minutes, then add vegetable stock.
Cook spaghetti al dente, and mix with the vegetables. Fry together over a low flame for about a minute. Add parmesan cheese. Serve with fresh basil and olive oil.