Quinoa Penne with Savory Tomato-Basil Sauce

  • 12 ounces uncooked quinoa penne pasta (5 cups)
  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 4 cloves garlic, thinly sliced
  • 1/4 cup oil-packed sundried tomatoes, drained, chopped
  • 1/2 teaspoon smoked paprika
  • 1 jar (24 ounces) RAGÚ® Simply Chunky Marinara Pasta Sauce
  • 1-1/4 cups tightly-packed fresh basil leaves, chopped, divided
  1. Cook pasta as directed on package.
  2. Meanwhile, heat oil in large skillet on medium heat. Add shallots; cook 5-7 min. or until lightly browned stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 min. Stir in sauce and basil.
  3. Drain pasta; add to sauce mixture. Mix well. Cook 1-2 min. until heated through. Sprinkle with additional basil before serving.
Tip: For extra protein, add 1 pound sliced, grilled chicken when stirring in the pasta.