Weeknight Penne with Savory Sun-Dried Tomato Sauce

Ingredients

• 12 ounces about 5 cups uncooked penne pasta (gluten-free, if needed)
• 2 tablespoons olive oil
• 1 large shallot (peeled and chopped)
• 4 cloves garlic (thinly sliced)
• 1/4 cup oil-packed sundried tomatoes (drained and chopped)
• 1/2 teaspoon smoked paprika
• 1 24-ounce jar dairy-free chunky garden vegetable pasta sauce (like RAGÚ)
• 1 cup + 1/4 cup packed fresh basil leaves (chopped and divided)

Instructions

1. 1

   Cook the pasta according to the package directions.

2. 2

   Heat the oil in a large skillet over medium heat. Add the shallots and saute for 5 to 7 minutes, or until lightly browned. Add the garlic, tomatoes, and paprika and saute for 1 minute. Stir in the sauce and 1 cup basil.

3. 3

   Drain the pasta and rinse if using gluten-free noodles (do not rinse if using wheat-based). Stir the pasta into the sauce and cook for 1 to 2 minutes, or until heated through.

4. 4

   Plate the penne and top with the remaining 1/4 cup fresh basil.