Spaghetti with Summer Tomato Sauce

Serve fresh tomato sauce over pasta the first night you make it and still have plenty left for three more great weeknight meals.

• 
  
  1 lb. dried spaghetti, or other pasta shape
  
  


• 
  
  Kosher salt
  
  


• 
  
  2-1/2 cups Fresh Tomato Sauce 
  
  


• 
  
  2 Tbs. chopped fresh basil leaves
  
  


• 
  
  Freshly grated Parmigiano-Reggiano, for serving
  
  

Cook the pasta in boiling salted water according to package directions; drain. In a small saucepan, heat the tomato sauce over medium-low heat until just simmering. Off the heat, stir in the basil and salt to taste. Toss the pasta with the sauce and sprinkle with the Parmigiano.