Ingredients

• 1 pound spaghetti
• 2 cups tomato sauce
• 1 1/2 ounces finely grated Parmigiano-Reggiano (2/3 cup)

Instructions

1. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
2. While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot.
3. Drain pasta and add to skillet. Toss to coat, then serve with cheese.