Ingredients: 

• 1 lb Penne pasta, cooked
• 1 1/2 lb Pancetta (or thick cut bacon), cubed
• 2 yellow onion, chopped
• 6 garlic clove, sliced
• 4 cups/32 oz Tomato puree (Tomato Passata)
• 2 tsp Spice Tribe Black Garlic Powder
• 1 tsp Spice Tribe Oregano Flower Buds
• 1 tbsp Spice Tribe Maras Chili Flakes
• Spice Tribe Sacred Valley Pink Peruvian Salt
• Spice Tribe Late Harvest Black peppercorn, freshly ground
• 2 cups of cherry tomatoes, cut in half
• Basil
• Parmigiano

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Directions:

1. Bring 4-6 quarts of water to a boil and add salt to taste. 
2. Add the pasta to the boiling water and boil for 12 minutes for al dente pasta, or follow package directions. Drain well and set the pasta aside, reserving 1 cup of the cooking water.
3. While the pasta is cooking, combine the black garlic powder, oregano flower buds, chili flakes, salt, and black peppercorns in a small bowl. Set aside.
4. Heat a medium-sized saucepan over medium heat and fry/render the pancetta and onions for approximately 5 minutes or until crispy. 
5. Add the spice mix and tomato puree to the saucepan and let it simmer for 15 minutes to combine the flavors.
6. Add the cherry tomatoes and cooked pasta to the sauce and mix with a wooden spoon to combine well. If the sauce seems dry, add some of the reserved pasta cooking water. Serve immediately.
7. Sprinkle grated Parmigiano over the pasta, garnish with basil leaves, and drizzle with extra virgin olive oil. Enjoy!