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Ingredients
- 1 pound spaghetti
- 2 cups tomato sauce
- 1 1/2 ounces finely grated Parmigiano-Reggiano (2/3 cup)
Method
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot.
- Drain pasta and add to skillet.
- Toss to coat, then serve with cheese.