Penne Alla Not-Ka

• 2 teaspoons olive oil, plus extra for serving
• 3 garlic cloves
• 1/2 cup chopped red onion
• 3/4 teaspoon salt
• 1 (14 ounce) can diced tomatoes or (14 ounce) can whole tomatoes with juice, pureed in a food processor
• 1 pinch red pepper flakes
• 8 ounces penne
• 1/4 cup heavy cream
• 6 tablespoons evaporated nonfat milk
• 1/3 cup grated parmesan cheese
• 1/4 cup shredded fresh basil
• 1/8 teaspoon black pepper

1. 1. Bring a large pot of salted water to a boil for the penne.
2. 2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.
3. 3. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.
4. 4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.

olive oil, garlic, red onion, salt, tomatoes, red pepper, penne, heavy cream, evaporated nonfat milk, parmesan cheese, fresh basil, black pepper

Taken from www.food.com/recipe/penne-alla-not-ka-370314 (may not work)