Bring 4 quarts of water to a boil, in a large pot, over high heat. When the water is boiling, add 2 tablespoons salt and spaghetti. Reduce heat to medium-high and cook, uncovered, according to package directions, stirring occasionally.

Meanwhile, heat 2 tablespoons olive oil, in a medium, heavy-bottomed saucepan, over low to medium heat. Add garlic and cook for 2 minutes – don’t let the garlic burn.

Add tomato sauce and salt. Stir to mix and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in heavy cream. Taste and adjust for salt.

Drain spaghetti and toss with the sauce, adding remaining olive oil. Sprinkle with Parmesan cheese and serve.