Bring a large pot of water to a rolling boil, then salt generously and add the pasta. Cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions with a pinch of salt. Sauté for about 5 minutes until they start to brown, then deglaze with a splash of water. Continue cooking for another 15 minutes until jammy.

Stir in minced garlic, Italian seasoning, and red pepper flakes if desired. Sauté everything together for 3-4 minutes until fragrant and golden.

To the skillet, add chopped sun-dried tomatoes, balsamic glaze, and tamari. Pour in reserved pasta water (starting with ½ cup) and simmer for a few minutes to meld the flavors.

Carefully add the cooked pasta to the skillet and toss to coat in the sauce. Adjust consistency with more reserved pasta water if necessary. Cook for another minute on low heat.

Remove from heat and serve immediately. Optionally pair with roasted chickpeas or sautéed tofu for added protein. Store leftovers in an airtight container for up to 4 days.