Skinny Not-Vodka Pasta

I have to admit I don't fully believe the claim that this pasta dish is healthy because it turned out to be so flavorful. That said, the Cook Yourself Thin cookbook says each serving only contains 371 calories. Finding evaporated milk in the grocery store was the hardest part, but I think it was worth it for a rich, creamy texture.

Skinny Tomato Cream Pasta
Serves 4. Based on "Penne alla Not-ka" recipe.

Ingredients:
2 tsp EVOO
3 cloves garlic
1/2 red onion, chopped
3/4 tsp salt
14 oz can diced tomatoes, pureed [I chopped up fresh ones and skipped the puree step.]
1 tsp red pepper flakes [feel free to be liberal!]
8 oz pasta [penne is recommended, we used gemelli]
1/4 cup cream
6 tbs evaporated milk
1/3 cup shaved Parmesan cheese
1/4 cup shredded basil
1/8 tsp black pepper

Prep:
Boil a large pot of water with salt for the pasta.

In a large saucepan on low heat, heat 2 tsp EVOO and garlic about 3 min, until it starts to brown. Add the onion and 1/4 tsp salt, cover and cook about 2 more min until the onion is soft.

Add the tomato, 1/2 tsp salt, and the red pepper flakes. Bring to a simmer, reduce the heat and gently simmer for 10 minutes.

When the sauce has cooked 5 minutes, add the pasta to the water and cook until just shy of al dente, about 6 minutes. Reserve about a half cup of water before draining.

Stir in the cream and evaporated milk and simmer 1 more minute.

Combine the cooked pasta and the sauce. Simmer 1 or 2 minutes until the pasta is al dente, adding a little pasta water if it's dry. Stir in 1/4 cup of the Parmesan, the basil and black pepper.

Serve with a sprinkle of Parmesan.