1 lb. dried spaghetti or other pasta
21/2 cups Summer Tomato Sauce (recipe on the facing page)
2 Tbs. chopped fresh basil leaves
Freshly grated ParmigianoReggiano, for serving
0 MG CHOL
520 MG SODIUM
Serve the fresh tomato sauce over pasta the first night you make it; you’ll have plenty left for three more great weeknight meals.
Cook the pasta in boiling salted water according to the package directions; drain. In a small saucepan, heatthe tomato sauce over medium-low heat until just simmering. Offthe heat, stir in the basil and saltto taste. Toss the pasta with the sauce and sprinkle with the Parmigiano.