Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your pasta and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add thinly sliced onions with a pinch of salt, cooking for about 5 minutes until they start to soften.

Continue cooking the onions for an additional 10-15 minutes until caramelized to a deep golden brown, stirring often.

Once the onions are caramelized, stir in minced garlic, Italian seasoning, and red pepper flakes. Sauté for another 3-4 minutes.

With the pasta now ready, reserve 1 cup of the cooking water before draining. Add sun-dried tomatoes, balsamic glaze, tamari, and pasta water to the skillet. Mix well.

Fold the freshly cooked pasta into the skillet, adding more reserved pasta water if needed to achieve desired creaminess.

Once combined, remove from heat and fold in freshly chopped parsley. Divide into bowls and serve immediately.