Preheat a large skillet over medium heat. Add a drizzle of olive oil and let warm.

Sauté chopped yellow onions with a pinch of salt for about 5 minutes until tender and golden.

Deglaze the pan with 1 to 2 tablespoons of water, then cook onions for 15 minutes until deep golden brown.

Add minced garlic, Italian seasoning, and optional red pepper flakes. Sauté for another 3 to 4 minutes.

While onions cook, boil a large pot of salted water and add pasta, cooking according to package directions. Reserve 1 cup of starchy pasta water.

In the skillet, combine caramelized onions with sun-dried tomatoes, balsamic glaze, tamari, and reserved pasta water. Stir until well combined.

Gently fold cooked pasta into the sauce, adding more pasta water if needed. Toss together.

Serve immediately, garnished with fresh herbs or extra red pepper flakes if desired.