Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions with a pinch of salt and cook for 25–30 minutes, stirring occasionally, until they're soft, golden, and jammy. Stir in the coconut sugar during the last few minutes to deepen their natural sweetness.

Add the minced garlic and cook for about 1 minute until fragrant. Stir in the Italian seasoning, garlic powder, onion powder, salt, and pepper. Let the seasonings bloom in the olive oil before pouring in the marinara sauce. Simmer for 10–15 minutes until the sauce thickens and the flavors meld together.

Meanwhile, cook the spaghetti in generously salted boiling water until al dente according to the package directions. Reserve ¼ cup of the pasta water before draining.

Transfer the cooked spaghetti directly into the skillet with the Friggione sauce. Add the reserved pasta water and toss until the sauce evenly coats every strand. Taste and adjust the seasoning if needed.

Serve immediately with fresh basil, vegan Parmesan, cracked black pepper, and a drizzle of extra virgin olive oil. Pair with warm crusty bread or a crisp green salad for a complete Italian-inspired meal.