Prepare the marinara: In a large sauce pot, heat olive oil. Add red onion and chili flakes and cook for five minutes. Add strawberries and chopped tomatoes and stir over medium flame. As strawberries soften, crush with the back of spoon. Reduce heat.

Prepare the pasta: Bring a large pot of water to boil and salt heavily, then add the pasta. Stir well to prevent the pasta from sticking together. Cook until pasta is not quite al dente.

Add one cup of pasta water to prepared marinara. Drain pasta then add pasta to marinara. Cover and cook until al dente. Season with salt and pepper. Add ½ cup of basil leaves and toss.

To serve, divide the pasta between 6 warmed pasta bowls. Garnish each with a dollop of ricotta, freshly ground black pepper and the remaining basil.