• 1/2cupsweet onion, sliced
  • 1garlic clove, minced
  • 1cupolive oil
  • 1cupsun-dried tomatoes
  • 1can evaporated skim milk
  • 1Tbspbutter
  • 1cupparmesan cheese, shredded
  • 2Tbspfresh basil
  • 2Tbspfresh oregano
  • 1lbpenne pasta, cooked
  1. Saute onion and garlic in oil until soft and just starting to brown. Add tomatoes and stir for 1 to 2 minutes. Add the evaporated milk and cook over medium heat until it begins to bubble. Turn the heat to low and stir in the butter, 1/2 of the parmesan cheese, basil and oregano. Stir as the cheese melts and the sauce begins to thicken.
  2. Pour over pasta and mix together.
  3. Serve with the remainder of parmesan cheese sprinkled on top.
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