Spaghetti with Marinara Sauce

Spaghetti with Marinara Sauce
Photo by Romulo Yanes


  • 1 ½ ounces finely grated Parmigiano-Reggiano
  • 2 cups tomato sauce
  • 1 pound spaghetti

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.

View full recipe at Epicurious


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