Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your choice of pasta and cook according to package instructions, typically around 8-12 minutes for al dente. Remember to reserve about 1 cup of pasta water before draining.

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add sliced onions and a pinch of salt, sautéing them for about 5 minutes until they begin to soften and turn golden brown.

Deglaze the skillet by adding 1-2 tablespoons of water, scraping up any caramelized bits. Continue sautéing the onions for approximately 15 minutes until deeply golden and fragrant.

Add minced garlic, Italian seasoning, and optional red pepper flakes to the skillet. Cook for an additional 3-4 minutes, stirring well, until fragrant.

Once the onions are beautifully caramelized, add sun-dried tomatoes, balsamic glaze, and tamari to the skillet. Pour in about ½ cup of reserved pasta water, then stir to combine and let simmer gently for 2-3 minutes.

Fold the drained pasta into the skillet with the sauce, ensuring all noodles are evenly coated. Adjust with reserved pasta water if the sauce is too thick.

Taste and adjust seasoning if necessary. Divide into serving bowls and garnish with freshly chopped parsley, roasted chickpeas, or tofu if desired.