Tomato Basil Fettuccine

Today was the first time I've ever made this. I was in the mood for Italian, but something new... It was a classic, simple Italian dish fresh with tomatoes and basil, but the Parmesan gave it the bite and evaporated milk gave it the consistency. Of course I didn't have fresh basil, so I substituted dried, and (although not as fresh and vague) it was SO good. Happy stomach. :)

8 oz cooked fettuccine
1/2 cup chopped onion
1/4 tsp crushed red pepper flakes
1 TBSP butter
1 can (14 oz) diced tomatoes (undrained)
1/4 tsp salt
1/3 cup fat free evaporated milk
1/4 cup chopped fresh basil (1 TBSP + 1 tsp dried)
3 TBSP grated Parmesan

Saute the onion and red pepper flakes in butter until tender. Make sure they brown nicely. Add tomatoes and salt; cook over medium high heat until liquid is mostly evaporated. About 10 minutes. Remove from heat. Let sit for 1 minute. Gradually whisk in milk. Add basil Parmesan cheese and tomato mixture to pasta.

Yield 4 servings