Spaghetti with Sencha and Sage Sauce

Ingredients:

• 1 pack 16 oz spaghetti

• 3 Tablespoon organic safflower Oil

• 1 cup chopped onion

• 2 1/2 oz pancetta, finely chopped

• 1 teaspoon crushed sencha leaves

• 1 teaspoon chopped fresh sage

• 12 oz cherry tomatoes, halves (2 cups)

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground pepper

Prep Time: 5 min

Cooking Time: 15-20 min

Instructions:
Cook spaghetti; drain and return to pot.
Heat safflower oil in large skillet over medium heat. Add onion, pancetta, sencha leaves and sage for 5-7 minutes or until onion is tender, stirring frequently.
Stir in tomatoes, sea salt and freshly ground pepper until thoroughly heated.
Add tomato mixture to spaghetti; toss. Transfer to serving platter. Makes 4 servings.