This dish would garner more compliments if just a little care went into the sauce. Chop up some onions, and saute them in olive oil for a couple of minutes on high heat, throw in minced garlic for another minute. Add some fresh basil for one more minute, and top with shredded or julienned carrot. Stir in your saute with the sauce before adding to the pan of pasta; you'll add more volume, more flavor, and the dish will look even nicer. Plain "spaghetti sauce" reminds me of a cafeteria, and should be avoided! (Bonus: throw on a very small portion of grated asiago on the dish in the last ten minutes, and finish off uncovered. The cheese will brown slightly.)
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This dish would garner more compliments if just a little care went into the sauce. Chop up...