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In a pot add olive oil, garlic, dry herbs, dry chili powder, bay leaves, and pepper and bring to a slight simmer. Add white wine and reduce liquid to thick consistency.
Add chopped parsley, basil, and tomato to liquid once reduced, simmer for a further 5 minutes.
In a separate pan with a little oil, cook marinara mix. Drain off any excess liquid and set aside.
In a separate pot cook Tagliatelle in boiling water for 6 - 8 minutes, drain and toss in a little olive oil.
Combine sauce, cooked Marinara mix and Tagliatelle. Season to taste and serve.