Chili tomato noodles

Bring a pot of water to a boil; thinly slice three garlic cloves.

Thinly slice half a red onion; quarter a Roma tomato and halve the quarters; chop about two green onions and set aside.

In a saute pan over medium heat, saute the red onion in 2 tbsp chili oil for 3 to 4 minutes.

Boil a quarter pound of fettuccine a minute less than the package says, here nine minutes, stirring occasionally.

Add the garlic and saute a couple of minutes until fragrant.

Add five dried chilies, 1 tsp sweet paprika, 1/2 tsp smoked paprika and 1/4 tsp cayenne; stir.

Stir in 1 tbsp tomato paste, then the tomatoes; saute a couple of minutes, using their juices to deglaze the pan.

Add about half a cup of pasta water and simmer a couple of minutes until the pasta is ready.

Stir in 1/2 tbsp maple syrup, 1 tbsp soy sauce and 1 tsp dark soy sauce.

Drain the pasta into the pan, add the green onions, fold together and cook about a minute to wilt the onions.

Plate and sprinkle with white sesame seeds.