Spaghetti and Roasted Tomato Sauce

Contributed By: Terry Borden

Ingredients:

3/4 pounds of spaghetti
cup of roasted tomato sauce, warm
shredded parmesan cheese

Method:

Cook the spaghetti in boiling salt water to al dente texture. Drain and return to
the pot. Use the roasted tomato sauce and toss it with the pasta then divide the
pasta in serving bowls. Use grated parmesan cheese to finish.

Helpful Hints:

This is an easy spaghetti recipe which includes parmesan cheese and has the colors
of the leaves in the changing season. Nothing tastes better to ring in the Fall season
than delicious, homemade spaghetti.

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