Spaghetti with Marinara Sauce
- 2 cups tomato sauce
- 1 pound spaghetti
- 1 ½ ounces finely grated Parmigiano-Reggiano
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.