Whole Wheat Fettuccine with Heirloom Tomatoes

1/2 pound fettuccine
2-3 tablespoons olive oil
1/2 medium onion, sliced thinly
2 garlic scapes, chopped
1 teaspoon (or to taste) red pepper flakes (the kind I have right now are SO not spicy; I've tried to adjust the amount for you, but it's possible I have a distorted sense of how spicy these things can be)
4-5 medium heirloom tomatoes, roughly chopped
salt
1 tablespoon basil, chopped
1 tablespoon chives, chopped

Boil the fettuccine in salted water until al dente. Meanwhile, saute the onion, garlic scapes, and red pepper flakes in the olive oil, over medium heat, until the onions have softened. Add the tomatoes and cook for about 8 minutes, until they've broken down a bit. Salt to taste.

Put the pasta into serving bowls. Top with tomato mixture, basil, and chives.