Bring water to a boil in a covered pot for the pasta.

Chop the whole onion and sauté in hot olive oil in a nonstick skillet until soft.

Mince the garlic using a food processor.

Combine 1/2 cup of very hot tap water with sun-dried tomatoes in the food processor.

Process to puree the tomatoes.

Add the remaining 1 1/2 cups of water and continue to process to combine.

Add the tomato mixture to the skillet and bring to a boil.

Reduce heat and simmer to thicken slightly.

Cook the wagon wheel pasta according to package directions.

Chop parsley and oregano and add to the sauce with lemon juice.

Simmer over low heat.

Grate the Parmigiano Reggiano cheese.

When the pasta is ready, drain and serve with tomato sauce, sprinkled with cheese.