Foodie Friday

So this is a really great recipe that I have personally made! It may sound kinda complex but I promise it is easy! This dish is surprisingly healthy and it tastes Delish!! You must try it! It is from a recipe book I've shared with you before called Cook Yourself Thin, it really is one of my favorite recipe books. They just came out with a second edition that gives recipes that are just a bit faster and easier, so I'm sure it is worth checking out as well. 

Hope you ladies have a fabulous Friday!

Penne Alla "Not-Ka"

Ingredients:
2 teaspoons olive oil, plus extra for serving

3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
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


Directions:
1. Bring a large pot of salted water to a boil for the penne.
 
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. 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. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.


Serves 4
Calories per serving: 371