Instructions: Slice franks into thin rounds. In large kettle, over high heat, bring 3-1/2 quarts salted water to boil. Add spaghetti, stir and cook until tender. Drain and place in large bowl.

In a medium saucepan over medium heat, heat oil. Add garlic and onion and cook for 3 minutes, stirring often. Add tomatoes and liquid, sauce and herbs. Stir and add franks. Bring to boil, reduce heat to medium-low and simmer 5 minutes.

Pour sauce over spaghetti, toss to combine. Serve with Parmesan cheese.

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