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.