2 tbsp canola oil
¼ large spanish onion (finely diced)
4 cloves garlic, (crushed with a sprinkle of kosher salt and finely chopped to a paste)
one 28-ounce can plum tomatoes
8 ounces penne pasta
kosher salt and freshly ground black pepper
¾ cup grated parmigiano-reggiano (plus ¾ cup, for garnish)
¼ cup fresh flat-leaf parsley (finely chopped)
12 fresh basil leaves (torn)
¼ to ½ tsp calabrian red chile flakes
extra-virgin olive oil (for drizzling)
½ cup fresh ricotta (for garnish)
Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.