Fill a large pot with water and add a generous amount of salt. Bring the water to a boil. Add the Egg Tagliatelle pasta and cook for 6 minutes or follow package instructions to your liking.

While you are waiting for the water to boil: Heat the 2 TableSpoons olive oil in a large skillet over medium heat. Add the onion and sauté until translucent - about 7 minutes. While you are waiting for the water to boil: Heat the 2 TableSpoons olive oil in a large skillet over medium heat. Add the onion and sauté until translucent - about 7 minutes. Add the garlic & thyme and cook until light golden-brown color. Add the roasted red peppers and olives, and sauté for another 2 minutes.

In a small bowl, whisk together the soy sauce, sugar, salt, black pepper, and the Aleppo Pepper. Pour the sauce into the skillet and cook together, lowering the heat to a simmer for 3 minutes.

Drain the pasta, but reserve about ½ cup of the cooking liquid. Add the Tagliatelle and reserved cooking liquid to the skillet and toss together with the sauce. Remove from the heat and serve immediately. Sprinkle on more Aleppo Pepper and Parmesan if you wish.