Serve this dish with our Zucchini Fritatta.
In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions;drain. Rinse with cool water.
Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic;cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes.
Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.
Reserve 2 cups cooked spaghetti (tossed with oil); cover and refrigerate up to 3 days.