| 1 box | BARILLA Thick Spaghetti |
| 3 tablespoon | extra virgin olive oil |
| 1 cup | chopped onion |
| 2-1/2 ounces | pancetta, finely chopped |
| 1 teaspoon | chopped fresh rosemary |
| 1 teaspoon | chopped fresh sage |
| 2 cups (12 ounces) | cherry tomatoes, halved |
| 1 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
HEAT oil in large skillet over medium heat. Add onion, pancetta, rosemary and sage; cook 7 minutes or until onion is tender, stirring frequently.
ADD tomatoes, salt and pepper until thoroughly heated.
COOK Spaghetti according to package directions; drain and return to pot.
ADD tomato mixture to hot Spaghetti; toss. Transfer to serving platter.
Substitute ½ teaspoon each dried rosemary and sage for fresh.